Waterzooi Chicken

🛒 Ingredients

• Chicken (bone-in, skin-on thighs and drumsticks) 300 g · 495 kcal
• Carrots 50 g · 21 kcal
• Leeks 75 g · 46 kcal
• Celery stalks 25 g · 4 kcal
• Potatoes (peeled) 150 g · 116 kcal
• Onion 38 g · 15 kcal
• Chicken broth (low sodium) 250 g · 5 kcal
• Heavy cream (35% fat) 50 g · 173 kcal
• Egg yolks (large) 9 g · 28 kcal
• Unsalted butter 13 g · 89 kcal
• Fresh parsley 8 g · 3 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and black pepper.
2. In a large pot, melt butter over medium heat, then brown chicken pieces on all sides; remove and set aside.
3. Add chopped onion, leeks, and celery to the pot; sauté until softened, about 5-7 minutes.
4. Return chicken to the pot, add chicken broth, bay leaves, and thyme sprigs. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes.
5. Add carrots and potatoes to the pot. Continue to simmer, covered, for another 20-25 minutes, or until vegetables are tender and chicken is cooked through.
6. In a separate bowl, whisk together heavy cream and egg yolks to form a liaison.
7. Carefully remove a ladleful of hot broth from the pot and slowly whisk it into the cream-egg yolk mixture to temper it.
8. Remove the pot from heat. Stir the tempered cream mixture back into the main pot, stirring constantly until slightly thickened. Do not boil after adding the liaison.
9. Remove bay leaves and thyme sprigs. Garnish with fresh chopped parsley and serve warm.