📝 About This Recipe
Hailing from the medieval city of Ghent, this elegant Belgian classic is the ultimate comfort food for the refined palate. Unlike standard stews, Waterzooi is a delicate, silky cross between a soup and a main course, featuring tender chicken and spring vegetables bathed in a rich, lemon-scented cream broth. It is a masterpiece of Flemish gastronomy that balances velvety textures with bright, aromatic notes.
🥗 Ingredients
The Poaching Base
- 2 lbs Chicken Thighs and Breasts (skinless, bone-in for better flavor)
- 6 cups Chicken Stock (high-quality or homemade)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Bay Leaves
- 3 sprigs Fresh Thyme
- 5-6 pieces Black Peppercorns (whole)
The Aromatics & Vegetables
- 3 tablespoons Unsalted Butter (European style preferred)
- 3 pieces Leeks (white and light green parts only, julienned)
- 3 pieces Carrots (peeled and julienned into matchsticks)
- 2 pieces Celery Stalks (finely sliced or julienned)
- 1 piece Yellow Onion (small, finely diced)
- 3 pieces Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
The Liaison (Thickener)
- 3/4 cup Heavy Cream (at room temperature)
- 2 pieces Egg Yolks (large, at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- to taste Sea Salt & White Pepper (white pepper preserves the creamy aesthetic)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, combine the chicken pieces, chicken stock, white wine, bay leaves, thyme, and peppercorns. Bring to a gentle simmer over medium heat.
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2
Lower the heat to maintain a soft simmer (do not boil). Poach the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and cover with foil.
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3
Strain the poaching liquid through a fine-mesh sieve into a clean bowl, discarding the solids. Measure out 4 cups of the liquid and set aside.
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4
Wipe out the pot and melt the butter over medium-low heat. Add the leeks, carrots, celery, and onion. Sauté gently for 5-7 minutes until softened but not browned; you want the vegetables to remain vibrant.
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5
Add the cubed potatoes to the pot and pour in the 4 cups of reserved poaching liquid. Bring to a simmer.
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6
Cook the vegetables for 12-15 minutes, or until the potatoes are fork-tender.
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7
While the vegetables cook, shred or slice the poached chicken into bite-sized pieces, discarding the bones.
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8
In a small mixing bowl, whisk together the heavy cream and egg yolks until smooth. This is your 'liaison' which will thicken the soup.
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9
Temper the liaison: Slowly whisk one ladleful of the hot soup liquid into the cream and egg mixture to raise its temperature without curdling the eggs.
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10
Reduce the pot heat to low. Stir the tempered cream mixture into the soup. Stir constantly for 2-3 minutes until the soup thickens slightly and coats the back of a spoon. Do not let it boil!
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11
Stir the chicken pieces back into the pot to warm through. Add the lemon juice and season generously with sea salt and white pepper.
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12
Ladle the thick, creamy soup into deep bowls, ensuring a generous portion of chicken and vegetables in each. Garnish heavily with fresh parsley and serve immediately.
💡 Chef's Tips
Use white pepper instead of black pepper to maintain the pristine, ivory appearance of the cream sauce. Never let the soup boil after adding the egg yolks and cream, or the sauce will break and curdle. Julienne your vegetables (matchstick cut) for a more authentic and professional Ghent presentation. If the soup is too thin for your liking, you can whisk in a teaspoon of cornstarch mixed with water before adding the cream liaison. For a historical twist, you can substitute the chicken with firm white fish like cod or monkfish, which was the original 19th-century version.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or a traditional Belgian 'pistolet' roll to soak up the sauce. Pair with a crisp Belgian Witbier or a dry Riesling to cut through the richness of the cream. A side of steamed white asparagus makes for a beautiful seasonal accompaniment. Offer a small bowl of extra lemon wedges at the table for those who prefer a brighter acidity. Follow the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.