Waterzooi is a classic Belgian dish originating from Ghent, known for its creamy and comforting broth. Traditionally made with fish, modern versions often use chicken. This rich, velvety stew features tender chicken, vegetables, and a luxurious egg-cream sauce, making it the perfect meal for a cozy night in.

Ingredients:

2.2 lbs (1 kg) chicken thighs or breasts, bone-in

4 cups (1 L) chicken broth

1 cup (240 ml) heavy cream

2 large carrots, sliced

2 leeks, sliced

2 celery stalks, chopped

2 medium potatoes, diced

1 onion, finely chopped

2 egg yolks

3 tablespoons (45 g) butter

1 tablespoon (15 g) all-purpose flour

2 bay leaves

1 teaspoon dried thyme

Salt and black pepper to taste

Fresh parsley for garnish

Instructions:

Step 1: Prepare the Chicken In a large pot, melt 2 tablespoons of butter over medium heat. Add the chicken and sear until lightly browned. Remove and set aside.

Step 2: Cook the Vegetables In the same pot, add the remaining butter and sauté the onion, leeks, carrots, and celery for about 5 minutes.

Step 3: Simmer the Broth Sprinkle flour over the vegetables and stir well. Pour in the chicken broth, add bay leaves, thyme, and potatoes. Return the chicken to the pot and simmer on low heat for about 30 minutes until tender.

Step 4: Make the Creamy Sauce In a bowl, whisk the egg yolks with heavy cream. Slowly ladle in some hot broth to temper the eggs, then pour the mixture back into the pot. Stir gently and cook for another 5 minutes without boiling.

Step 5: Season and Serve Remove bay leaves, season with salt and black pepper. Garnish with fresh parsley before serving.

Serving: Waterzooi is best enjoyed warm with crusty bread or over rice, soaking up the creamy broth.

This Belgian Waterzooi recipe is the perfect blend of warmth and elegance, making it a fantastic choice for a comforting and nourishing meal. Enjoy a taste of Belgium in your own home!