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Loading...A creamy, herb-scented chicken stew from the Flemish city of Ghent, waterzooi is Belgium's answer to a Sunday supper. Tender chicken thighs and buttery vegetables simmer in a broth luxuriously finished with egg yolks, cream, and a hint of lemon zest. It's hearty yet refined, traditionally served with crusty bread for soaking up every drop.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 34 gFat
- 15 gSaturated Fat
- 26 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 720 mgSodium
- 940 mgPotassium
- 115 mgCalcium
- 3 mgIron
- 16 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the chicken
- 3 lbs bone-in, skin-on chicken thighs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp unsalted butter
For the vegetables and aromatics
- 2 medium leeks, white and light green parts, sliced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
For the broth
- 5 cups low-sodium chicken broth
- 1 cup dry white wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 lb Yukon Gold potatoes, peeled and cut into chunks
For finishing
- 1 cup heavy cream
- 3 large egg yolks
- 1 tbsp lemon zest
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 tsp ground nutmeg
Directions
- Season the chicken thighs on both sides with salt and pepper. Heat the butter in a large Dutch oven over medium-high until foaming, then add the chicken skin-side down and cook undisturbed for 5 to 6 minutes until deeply golden. Flip and cook 3 minutes more, then transfer to a plate.
- Pour off all but 2 tablespoons of fat. Add the leeks, carrots, celery, and onion to the pot and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine and scrape the bottom of the pot to lift any browned bits. Simmer for 2 minutes, then add the chicken broth, bay leaves, thyme, and potatoes. Return the chicken thighs and any accumulated juices to the pot.
- Bring the liquid to a gentle simmer, cover, and cook for 35 to 40 minutes, until an instant-read thermometer inserted into the thickest thigh reads 175°F and the potatoes are fork-tender.
- Remove the chicken and potatoes with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables and herbs, and skim off any surface fat.
- In a medium bowl, whisk the egg yolks with the cream and lemon zest until smooth. Slowly ladle about 1 cup of the hot broth into the yolk mixture while whisking constantly to temper, then whisk in another cup.
- Return the tempered mixture to the Dutch oven over low heat and add the remaining broth. Stir gently and warm for 3 to 4 minutes until the stew is lightly thickened and velvety; do not let it simmer or boil.
- Shred the chicken meat from the bones into large pieces and add it back to the pot along with the cooked potatoes. Warm through for 2 to 3 minutes, then taste and adjust the seasoning with salt and pepper.
- Stir in the chopped parsley and a pinch of nutmeg just before serving. Ladle into warm bowls and serve immediately with thick slices of crusty Belgian bread or boiled new potatoes.
Cook’s Notes
- The egg yolk and cream liaison is the heart of waterzooi – never let the stew boil after adding it, or the eggs will curdle and the sauce will break.
- For the most authentic Ghent-style result, use a 3 to 4 lb whole chicken cut into pieces instead of just thighs; the carcass enriches the broth.
- The stew should be brothy and spoonable, not thick like a pot pie filling – if it reduces too much while finishing, loosen it with a splash of warm broth.
- A classic Flemish fish version substitutes the chicken with 1.5 lbs of firm white fish like cod or halibut, added in the last 5 minutes of cooking.
- Serve with crusty bread, boiled new potatoes, or even frites on the side to soak up the luxurious broth.
