Belgian cuisine offers a rich tapestry of flavors, and one of its most cherished dishes is Chicken Waterzooi, also known as Gentse Waterzooi. Originating from the city of Ghent, this comforting stew is traditionally made with fish but has evolved to include chicken. It is a creamy, hearty dish perfect for cold weather and is beloved for its simple yet flavorful ingredients.
Ingredients:
- For the Stew:
- 1 whole chicken (about 1.5 kg or 3.3 lbs), cut into pieces
- 2 large carrots, sliced
- 2 leeks, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 cups chicken broth, divided
- 1 cup heavy cream
- 2 egg yolks
- 2 tablespoons butter
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions:
- Prepare the Chicken: In a large pot, melt the butter over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set it aside.
- Cook the Vegetables: In the same pot, add the chopped onion, leeks, carrots, and celery. Cook until the vegetables are softened, about 10 minutes.
- Simmer the Stew: Return the chicken to the pot and add enough chicken broth to cover the ingredients. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the chicken is cooked through.
- Finish the Stew: Remove the chicken pieces from the pot. In a small bowl, whisk together the egg yolks and cream. Slowly add this mixture to the pot, stirring constantly to avoid curdling. Return the chicken to the pot and heat through without boiling. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Traditionally, this dish is served with crusty bread or steamed potatoes.
This traditional Belgian Chicken Waterzooi is a delightful dish that brings warmth and comfort, perfect for sharing with family and friends. Enjoy this taste of Belgium!