Waterzooi (Belgian Creamy Chicken Stew)

• 40 g Unsalted butter
• 2 medium Leek
• 2 medium Carrot
• 3 pieces Celery
• 1 ¼ tsp Fine sea salt
• ½ tsp White pepper
• 8 pieces Chicken thighs, bone-in, skin-on
• 1.2 liters Chicken stock
• 3 Egg yolk
• 200 ml Double cream
• 10 g Fresh parsley

1. Trim and wash the leek well, then slice it. Slice the carrots and celery into bite-size pieces. Pat the chicken dry and season it with half the fine sea salt and a pinch of the white pepper.
2. Melt the unsalted butter in a Dutch oven over a medium heat. Add the leek, carrots and celery with the remaining salt and cook for 8 to 10 minutes, stirring, until softened but not browned. Nestle in the chicken thighs.
3. Pour in the chicken stock and bring to a gentle simmer. Partially cover and cook for 35 to 40 minutes, keeping it at a low simmer, until the chicken is cooked through and tender. Skim any excess fat from the surface if you like.
4. Lift out the chicken and set it on a board; when cool enough to handle, remove the skin and bones and tear the meat into large pieces. Return the chicken to the pot and keep the stew just below a simmer. Taste and adjust with the remaining white pepper if needed.
5. In a bowl, whisk the egg yolk with the double cream until smooth. Ladle in about 200 ml of the hot broth, whisking constantly, to temper the mixture. Take the pot off the heat and stir in the cream mixture; do not let it boil.
6. Return the pot to a very low heat for 2 to 3 minutes, stirring gently, until the broth looks silky and lightly thickened. Finely chop the fresh parsley and stir most through, saving a little for the top. Serve hot.

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