Waterzooi (Belgium)

An authentic recipe for traditional Belgian Waterzooi, highlighting its signature velvety broth, tender chicken, and fine julienne vegetables.

Level Medium Prep 25 min Cook 40 min Servings 4 Score 4.9/10

Ready in

65 min

Makes 4 servings

Prep 25m

Cook 40m

Level Medium

About this recipe

An authentic recipe for traditional Belgian Waterzooi, highlighting its signature velvety broth, tender chicken, and fine julienne vegetables.

A classic Ghent specialty featuring tender chicken and julienned vegetables in a rich, creamy egg-thickened broth.

Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the chopped onion until translucent.
Add the chicken pieces and brown lightly on all sides.
Add the julienned leeks, carrots, and celery stalks to the pot, stirring well with the chicken.
Pour in the white wine and chicken stock, then drop in the bouquet garni. Bring to a boil, then reduce heat to low.
Cover and simmer gently for about 30 minutes until the chicken is tender and fully cooked.
30 min
In a small bowl, whisk together the heavy cream and egg yolks.
Remove the pot from heat. Stir a small ladle of hot broth into the cream-egg mixture to temper it, then pour it back into the stew while stirring gently.
Season with fresh lemon juice, salt, and pepper. Garnish with chopped parsley and serve hot with crusty bread.

Calories 410

Protein 34g

Carbs 12g

Fat 24g

Fiber 3g

Sugar 5g

Sodium 580mg

Serving Size 1 serving

Prep 25 min

Cook 40 min

Total 65 min

Overall 9.3 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exceptionally comforting and velvety Belgian classic loaded with tender meat and aromatic vegetables.

A classic Ghent specialty featuring tender chicken and julienned vegetables in a rich, creamy egg-thickened broth.

Summary

An authentic recipe for traditional Belgian Waterzooi, highlighting its signature velvety broth, tender chicken, and fine julienne vegetables.

Always temper the egg and cream mixture with a bit of hot broth before mixing it into the pot to prevent the eggs from scrambling
Cut the vegetables into uniform julienne strips so they cook evenly and look professional
Serve with warm, crusty baguette or boiled potatoes to soak up the creamy sauce