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Gentse waterzooi
Ghent's creamy chicken and vegetable stew
Ghent claims waterzooi as its own, and in the cafés around the Korenmarkt it is served in deep plates as a cross between soup and stew. Originally made with river fish, the city's version today is nearly always chicken, poached gently with leek, carrot, celery and potato, then the broth is enriched with cream and egg yolk until it turns silky and pale gold. It is eaten all year but tastes best on a damp Flemish evening, with crusty bread for the last of the broth. The mistake to avoid is boiling it after the yolks go in, which scrambles them; keep it below a simmer while it thickens. Chef's tip: cut the vegetables into fine, even julienne so they cook in the same time and look neat in the bowl.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Melt 1 oz butter in a large pan over a medium-low heat. Add 2 leeks, 2 carrots and 2 celery sticks with a pinch of salt and sweat for 8 minutes until soft but not coloured.
8 minStep 2: Add 1 ¾ lb skinless chicken thighs, 5 cups chicken stock, 3 sprigs fresh thyme and 1 bay leaf. Bring just to the boil, skim, then cover and simmer gently for 30 minutes.
30 minStep 3: Lift out the chicken. Add 14 oz waxy potatoes to the broth and simmer for 12–15 minutes until tender.
15 minStep 4: Meanwhile, pull the chicken from the bones in large pieces. Check a thick piece: it must be white through with clear juices, 165°F on a thermometer. Return it to the pan and remove the herbs.
Step 5: Whisk 2 egg yolks with ¾ cup double cream in a bowl. Whisk in a ladle of hot broth to warm the mixture, then pour it all into the pan.
Step 6: Stir over a low heat for 3–4 minutes, without letting it boil, until the broth thickens slightly and coats the back of a spoon.
4 minStep 7: Season with 1 tsp salt, ½ tsp ground white pepper and 1 tbsp lemon juice, scatter with ½ oz fresh parsley and serve straight away with bread. Leftovers keep 2 days in the fridge; reheat gently, stirring, until piping hot but not boiling.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 23 g
- Fat
- 29 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gentse waterzooi take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of leeks?
- 1 onion per leek.
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