Flemish Chicken Waterzooi Delight

Flemish Chicken Waterzooi Delight

Chicken Waterzooi is a classic Flemish dish hailing from Ghent, Belgium. This comforting stew features tender chicken simmered with aromatic vegetables in a flavorful white wine broth, bound together with a rich cream and egg yolk sauce. It's a perfect culinary escape to the Belgian countryside, best enjoyed warm with a sprinkle of fresh parsley.

Ingredients

🍗 1 whole chicken cut into 8 pieces, giblets removed
🥕 2 medium carrots julienned
🌿 2 celery stalks julienned
🧅 2 onions thinly sliced
🧈 2 tablespoons butter unsalted prefered
🍃 1/2 bay leaf
🍲 2.5 cups Pacific Foods Organic Chicken Broth
🧂 Salt
🌶️ Black pepper
🌿 1/4 teaspoon dried tarragon
🍸 Approximately 1 cup Martini brand Dry White Vermouth
🥚 6 egg yolks
🥛 1/2 cup heavy cream
🌿 2-3 tablespoons fresh parsley chopped

Instructions

1- Vegetable Prep:

• Peel and julienne the carrots and celery into 1.5-inch matchstick pieces.
• Thinly slice the onions.

2- Sauté Vegetables:

• In a Le Creuset braiser over medium heat, melt 2 tablespoons of butter.
• Add 1/2 bay leaf and 1/2 cup chicken broth.
• Sauté the carrots, celery, and onions for about 10 minutes until they are soft.
• Set aside.

3- Prepare Chicken:

• Using the white plastic cutting board and kitchen shears, cut the whole chicken into 8 pieces (breasts, thighs, drumsticks, wings).

4- Assemble and Season:

• Place the sautéed vegetables back into the braiser.
• Arrange the chicken pieces on top.
• Season with salt, pepper, and 1/4 teaspoon dried tarragon.

5- Add Liquids:

• Pour the Martini Dry White Vermouth and remaining chicken broth over the chicken and vegetables.
• Ensure the chicken is mostly submerged.

6- Simmer/Bake:

• Bring the mixture to a simmer on the stovetop.
• Cover and bake in a preheated oven at 325°F (160°C) for 30 minutes.

7- Prepare Egg-Yolk Sauce:

• In a bowl, mix 6 egg yolks with 1/2 cup heavy cream.
• Gradually add the hot cooking liquid to the egg mixture to temper it.

8- Combine Sauce:

• Stir the egg mixture into the braiser.
• Heat gently, stirring without letting it simmer, until the sauce thickens.

9- Finalize:

• Remove any undesirable pieces from the chicken, adjust seasoning, and remove the bay leaf.
• Serve garnished with parsley.

Prep Time: 30-45 minutes
Cook Time: 45 minutes
Total Time: Approximately 1.5 hours
Servings: 4-6
Calories: Approximately 620 per serving
Proteins: 45g
Fats: 42g
Carbohydrates: 12g
Equipment: Large wooden cutting board, white plastic cutting board, chef's knife, standard vegetable peeler, Le Creuset braiser/sauté pan, Pyrex glass measuring cup, wooden spoon, ladle, metal serving spoon, small white and stainless steel mixing bowls, wire whisk, kitchen shears, paper towel, white oblong serving bowl

Cooking Tips

• Use separate cutting boards for vegetables and raw chicken to prevent cross-contamination.
• To prevent curdling, be patient and cautious when tempering the egg yolk mixture.
• Consider de-boning chicken for an easier, more soup-like presentation.

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Flemish Chicken Waterzooi Delight