Chicken Waterzooi Stew

Indulge in the comforting elegance of Chicken Waterzooi Stew, a classic Belgian dish that’s as hearty as it is luxurious. This creamy stew features tender, bone-in chicken thighs nestled among a medley of leeks, carrots, celery, and Yukon gold potatoes, all simmered in a fragrant broth of chicken stock, dry white wine, and fresh herbs. A velvety finish of egg yolks and heavy cream takes this one-pot wonder to the next level, creating a rich, satisfying texture without being overly heavy. Perfect for chilly evenings or a sophisticated dinner, this soul-warming stew pairs beautifully with crusty bread or a crisp side salad. Ready in just over an hour and packed with vibrant flavors, this Chicken Waterzooi is an irresistible fusion of rustic comfort and European refinement.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skinless)
• 4 cups chicken stock
• 1 cup dry white wine
• 2 tablespoons butter
• 2 medium leeks (light green and white parts only)
• 2 medium carrots
• 2 stalks celery stalks
• 3 medium potatoes (Yukon gold or similar)
• 2 large egg yolks
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 leaf bay leaf

Directions

Step 1

Prepare the vegetables by slicing the leeks into thin rounds, peeling and slicing the carrots, chopping the celery, and peeling and cutting the potatoes into bite-sized chunks. Set aside.

Step 2

Season the chicken thighs with salt and pepper on both sides.

Step 3

In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the chicken thighs and sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.

Step 4

In the same pot, add the leeks, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Sprinkle the flour over the vegetables, stirring well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the white wine, stirring constantly to create a smooth mixture. Allow the wine to reduce slightly, about 2 minutes.

Step 7

Add the chicken stock, bay leaf, and thyme to the pot. Stir to combine, then return the chicken thighs to the pot, nestling them among the vegetables. Bring the mixture to a gentle simmer.

Step 8

Add the potatoes to the pot, cover, and let the stew cook on low heat for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 9

In a small mixing bowl, whisk together the egg yolks and heavy cream. Gradually ladle about 1/2 cup of the hot cooking liquid into the egg and cream mixture, whisking constantly to temper the eggs.

Step 10

Slowly stir the tempered cream mixture back into the stew. Remove the pot from heat immediately to avoid curdling. Discard the bay leaf.

Step 11

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 12

Serve the Chicken Waterzooi Stew hot, garnished with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	(3298.4g)

Amount per serving	% Daily Value*
Calories	3063.0

Total Fat 171.9g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1136.0mg	0%
Sodium 3646.7mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 24.8g
Protein 176.9g	0%

Vitamin D 61.1IU	0%
Calcium 402.1mg	0%
Iron 19.5mg	0%
Potassium 4114.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 25.3%

Carbs: 19.4%