Waterzooi

🛒 Ingredients

• Chicken thighs, boneless, skinless 1000 g · 1650 kcal
• Carrots 300 g · 123 kcal
• Leeks 400 g · 244 kcal
• Celery stalks 150 g · 24 kcal
• Potatoes 500 g · 385 kcal
• Onion 150 g · 60 kcal
• Chicken broth 1500 g · 150 kcal
• Unsalted butter 50 g · 359 kcal
• Heavy cream (35% fat) 200 g · 680 kcal
• Egg yolks 54 g · 165 kcal
• Fresh parsley 15 g · 5 kcal
• Bay leaf 1 g · 0 kcal
• Fresh thyme sprigs 4 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken into large pieces; chop carrots, leeks, celery, potatoes, and onion into roughly 1-inch chunks.
2. In a large pot, melt half of the butter over medium heat; add onion and sauté until softened, about 5 minutes.
3. Add carrots, leeks, and celery to the pot; cook for another 5-7 minutes until slightly tender.
4. Stir in chicken pieces, chicken broth, bay leaf, and thyme; bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
5. Add potatoes to the pot and continue to simmer for another 20-25 minutes, or until chicken is cooked through and vegetables are tender.
6. In a small bowl, whisk together heavy cream and egg yolks to create a liaison.
7. Remove bay leaf and thyme sprigs from the pot. Ladle a small amount of hot broth into the liaison, whisking constantly to temper the eggs, then slowly pour the tempered liaison back into the pot, stirring gently.
8. Cook for 2-3 minutes more, stirring constantly, until the sauce thickens slightly; do not boil. Stir in the remaining butter.
9. Garnish with fresh chopped parsley and serve immediately with crusty bread.