📝 About This Recipe
Hailing from the medieval streets of Ghent, Waterzooi is the ultimate Belgian comfort food—a sophisticated cross between a rich stew and a delicate soup. Unlike heavy flour-thickened stews, this version features a luxurious 'liaison' of egg yolks and heavy cream that creates a silky, golden broth. It is a celebratory harmony of tender chicken, sweet leeks, and earthy root vegetables that perfectly captures the soul of Flemish home cooking.
🥗 Ingredients
The Bird and Aromatics
- 3 lbs Chicken thighs and drumsticks (bone-in, skin removed for a cleaner broth)
- 3 tablespoons Unsalted butter (high quality European style preferred)
- 3 large Leeks (white and light green parts only, cleaned and sliced into rounds)
- 3 medium Carrots (peeled and cut into matchsticks or batons)
- 2 pieces Celery stalks (finely sliced)
- 1 medium Yellow onion (finely diced)
The Poaching Liquid
- 5 cups Chicken stock (low-sodium, high-quality)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 lb Fingerling potatoes (peeled and halved)
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves (dried)
- 1 small bunch Fresh parsley (stems reserved for broth, leaves chopped for garnish)
The Liaison (Finishing Sauce)
- 3/4 cup Heavy cream (at room temperature)
- 3 large Egg yolks (at room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Sea salt and white pepper (white pepper maintains the cream-colored aesthetic)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the sliced leeks, onions, carrots, and celery. Sauté gently for 8-10 minutes. You want the vegetables to soften and become translucent without developing any brown color; this keeps the stew bright and elegant.
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3
Season the chicken pieces generously with salt and white pepper. Place them into the pot directly on top of the softened vegetables.
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4
Pour in the chicken stock and white wine. The liquid should just barely cover the chicken. Add the thyme sprigs, bay leaves, and parsley stems.
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5
Bring the liquid to a very gentle simmer. Do not let it boil rapidly, as this can toughen the chicken meat.
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6
Add the halved fingerling potatoes to the pot. Cover with a tight-fitting lid and simmer gently for 30-35 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
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7
Using tongs, carefully remove the chicken pieces and potatoes from the pot and transfer them to a warm bowl. Cover with foil to keep moist.
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8
Discard the thyme sprigs, bay leaves, and parsley stems. If there is an excess of liquid, turn the heat up slightly and reduce the broth for 5 minutes to concentrate the flavor.
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9
In a separate small bowl, whisk together the heavy cream and egg yolks until smooth. This is your 'liaison'.
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10
Temper the liaison: Slowly whisk one ladleful of the hot broth into the cream mixture. This prevents the eggs from scrambling when added to the pot.
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11
Reduce the pot heat to low. Slowly pour the tempered cream mixture back into the Dutch oven, stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Do not let it boil!
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12
Stir in the lemon juice and taste for seasoning, adding more salt or white pepper if needed.
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13
Return the chicken and potatoes to the pot, stirring gently to coat them in the silky sauce. Heat through for 1 minute.
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14
Ladle the Waterzooi into deep warmed bowls, ensuring everyone gets plenty of vegetables and broth. Garnish generously with the chopped fresh parsley.
💡 Chef's Tips
Always use white pepper instead of black pepper to preserve the pristine, creamy look of the sauce. Be extremely careful not to boil the stew once the egg yolks are added, or the sauce will curdle. For an even richer flavor, use a mix of chicken thighs and breast, but add the breast 10 minutes later so it doesn't overcook. If the sauce is too thin, you can whisk in a teaspoon of cornstarch mixed with water before adding the cream, though the traditional version relies solely on the eggs for body. Cleaning leeks is vital: slice them first, then soak in a bowl of cold water to let any grit sink to the bottom.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or a warm baguette to soak up every drop of the cream sauce. Pair with a crisp Belgian Witbier or a dry Riesling to cut through the richness of the cream. A side of steamed green beans with a hint of nutmeg complements the delicate flavors perfectly. For a truly traditional Ghent experience, serve in wide, shallow rimmed soup bowls. Offer extra lemon wedges on the side for those who prefer a brighter, more acidic finish.