Belgian Waterzooi Chicken

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the chicken, water and one garlic clove in a large saucepan. Place the it over medium-high heat until boiling. After that, turn the heat low, cover the pan and simmer the chicken for 10 minutes.
2. 2Remove the chicken leg and breast. Keep the fresh chicken stock for later.
3. 3Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Cut the leek, celery and carrot finely (julienne).
4. 4Add the butter, rosemary and bay leaves to a large pan and lay the it over medium heat until melted.
5. 5Next, add the sliced vegetables. Season with pepper and salt.
6. 6Stir and cook the vegetables for 3 minutes. Next, add the shredded and diced chicken.
7. 7Cover the pan and cook the chicken and vegetables for 5 minutes. Next, add the cream and ½ cup (120 ml) of the fresh chicken stock.
8. 8Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!
9. 9Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.
10. 10Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves.
11. 11ServeDivide the stew over deep plates and drizzle with the remaining cream sauce. Dish up hot.