Waterzooi
Waterzooi is the creamy stew originating from Ghent, a Flemish city known for its many water canals that likely inspired the dish's name — "water mess" or something that stews in water. The original recipe used exclusively freshwater fish caught directly from the local rivers, a subsistence dish for fishermen and families in the region over the centuries. Over time, as chicken became more accessible than good-quality fresh fish, the chicken version gained popularity and became the dominant variant served today, though the traditional fish version remains appreciated in specialty restaurants in Ghent. What distinguishes waterzooi from other creamy European stews is the use of finely cut vegetables in uniform matchsticks, a technique that reflects the refinement of bourgeois Flemish cooking, as well as the final egg yolk and cream binder carefully added at the end, without boiling, to preserve a velvety texture.
Chicken pieces
Tender chicken slow-cooked in fragrant broth
Julienned vegetables
Leek, carrot and celery cut into thin matchsticks
Cream sauce
Broth thickened with cream and egg yolks
Fresh herbs
Fresh parsley scattered at the end
Ingredients 4 servings
- 800 g chicken breast, bone-in
- 2 leeks, cut into thin strips
- 3 carrots, cut into thin strips
- 2 celery stalks, cut into strips
- 1 litre chicken stock
- 200 ml double cream
- 2 egg yolks
- 50 g butter
- 2 tbsp chopped parsley
How to make it
- 1Put the whole chicken or bone-in breast in a large pot, cover with the chicken stock and bring to a boil.
- 2Reduce the heat and let it simmer for 25-30 minutes, skimming off any foam that forms on the surface.
- 3Remove the chicken, let it cool slightly, then debone it and cut the meat into large pieces suitable for serving.
- 4Melt the butter in another pot and sauté the leek, carrot and celery cut into thin strips for 5 minutes, until slightly softened without browning.
- 5Strain the chicken stock over the vegetables and return the sliced chicken to the pot, then let it simmer for 15 minutes, until the vegetables become tender.
- 6Whisk the egg yolks with a little cream in a separate bowl, then add the rest of the cream.
- 7Take the pot off the heat and gradually pour the cream and egg yolk mixture into the hot broth, stirring constantly to prevent the eggs from curdling.
- 8Gently reheat without boiling, until the sauce thickens, then sprinkle with chopped parsley and serve immediately, hot.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
