Classic Chicken Waterzooi

7 steps. Take it one step at a time.

1. 01

   Melt the butter in a large heavy-bottomed pot

   Melt the butter in a large heavy-bottomed pot over medium heat.

2. 02

   Add the sliced leeks, carrots, and celery

   Add the sliced leeks, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened but not browned.

   5 min
3. 03

   Add the chicken pieces, chicken stock, thyme sprigs, and bay leaf

   Add the chicken pieces, chicken stock, thyme sprigs, and bay leaf to the pot. Season with a pinch of salt and pepper.

4. 04

   Bring to a gentle boil

   Bring to a gentle boil, then add the cubed potatoes. Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and potatoes are tender.

   25 min
5. 05

   Whisk together the heavy cream and egg yolks

   In a small bowl, whisk together the heavy cream and egg yolks to create a liaison.

6. 06

   Remove the thyme sprigs and bay leaf

   Remove the thyme sprigs and bay leaf. Take a ladle of the hot broth and slowly whisk it into the cream mixture to temper it. Pour the tempered mixture back into the pot while stirring constantly.

7. 07

   Heat gently for 2-3 minutes without letting it boil

   Heat gently for 2-3 minutes without letting it boil. Stir in the fresh chopped parsley and serve immediately in deep bowls.

   3 min