Waterzooi de Poulet (Belgian Creamy Chicken Stew)

• 40 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Leek
• 2 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1.2 liters Chicken stock
• 800 g Chicken thighs, boneless, skinless
• 200 ml Double cream
• 2 Egg yolk
• 1 medium Lemon
• 15 g Fresh parsley

1. Prepare the vegetables: halve and rinse the leek well, then slice; peel and slice the carrots; slice the celery. Peel and finely chop the onion and garlic. Finely chop the parsley and zest the lemon, then cut the lemon in half.
2. Melt the butter in a large pot over medium heat. Add the onion, leek, carrots and celery with the salt and pepper, and cook for 8 to 10 minutes until softened but not browned. Stir in the garlic for 1 minute until fragrant.
3. Pour in the chicken stock and bring to a gentle simmer. Add the chicken thighs, reduce the heat to low, and poach at a bare simmer for 15 to 18 minutes until the chicken is cooked through and tender. Lift the chicken out to a bowl.
4. Keep the broth at a very gentle simmer and cook the vegetables for 5 to 8 minutes until tender. Slice or shred the chicken into bite-sized pieces and return it to the pot. Reduce the heat to low so the liquid is steaming but not bubbling.
5. In a bowl, whisk the egg yolks with the double cream, lemon zest and 2 tbsp of the hot broth. Take the pot off the heat and slowly stir the cream mixture into the stew. Warm gently for 2 to 3 minutes until silky and lightly thickened, without letting it boil.
6. Squeeze in a little lemon juice to taste and stir through most of the parsley. Ladle into bowls and finish with the remaining parsley and a final grind of black pepper. Serve hot.

Made this recipe? Rate it — a comment is optional.