Traditional Ghent Chicken Waterzooi

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Poach the chicken gently in the stock until tender, 25 to 30 minutes; remove, debone and keep warm.

Ingredients quick view

2 pounds bone-in chicken thighs

5 cups chicken stock

2 leeks, white parts julienned

2 carrots, julienned

2 celery ribs, julienned

12 ounces small waxy potatoes

2 tablespoons butter

2 egg yolks

3/4 cup heavy cream

1 tablespoon lemon juice

2 tablespoons chopped parsley

Salt, white pepper and nutmeg

Keep the broth below a boil after adding the egg-yolk liaison.

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