Gentse Waterzooi (Ghent Chicken Stew)
Local name: Gentse waterzooi
In short: Chicken poached with leeks, carrots, celery and potatoes in a light broth, then finished with cream and egg yolk into a silky, lemony stew. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Waterzooi comes from Ghent, where it was once made with river fish and later more often with chicken. Today the chicken version is the one most Belgians cook at home. The chicken poaches gently with leeks, carrots, celery and potatoes, then the broth is enriched with cream and egg yolks and brightened with lemon and parsley. Serve it in deep plates with a spoon and a fork, and bread alongside.
Instructions
- Melt the butter in a large pot over medium heat. Cook the leeks, carrots and celery with a pinch of salt for 5 minutes, without browning, until they begin to soften.
- Add the chicken, water, bay leaves, thyme, peppercorns and the remaining salt. Bring to a gentle simmer and skim off any foam.
- Cover and simmer very gently for 25 minutes. Add the potatoes and cook 15 to 20 minutes more, until the potatoes are tender and the chicken reaches 74°C (165°F) at the thickest part.
- Lift the chicken and vegetables into a warm serving pot with a slotted spoon. Fish out the bay leaves and thyme stalks. Keep the broth at a bare simmer.
- Whisk the egg yolks and cream together in a bowl. Slowly whisk in a ladle of hot broth, then two more, to warm the yolks gently.
- Pour the mixture back into the broth over low heat and stir for 2 to 3 minutes until slightly thickened. Do not let it boil or it will curdle.
- Add the lemon juice and parsley, taste for salt, then pour the broth over the chicken and vegetables. Serve in deep plates with crusty bread.
Tips
- Bone-in, skin-on chicken makes the best broth. Remove the skin before serving if you want a lighter stew.
- For the older fish version, replace the chicken with 800 g (1.75 lb) firm white fish and a light fish stock, and poach it for only 8 to 10 minutes.
Questions and answers
Can I make waterzooi ahead?
Cook the chicken and vegetables a day ahead and chill them in their broth. Reheat gently, then add the cream and egg yolk mixture just before serving.
Why did my waterzooi curdle?
The yolk and cream mixture splits if the broth boils after you add it. Keep the heat low, warm the yolks with a little hot broth first and stir without boiling.
Is waterzooi a soup or a stew?
It sits between the two. The broth is thin and is served in the bowl with the chicken and vegetables, so you eat it with both a spoon and a fork.
How long does it take to make Gentse Waterzooi (Ghent Chicken Stew)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Gentse Waterzooi (Ghent Chicken Stew)?
About 580 kcal per serving, with 36 g of protein, 28 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 28 g |
| Fat | 35 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
