Ghent

Waterzooi

Chicken poached with leeks and potatoes in a creamy broth. Ghent's gentle answer to winter.

75 minTime

48 gProtein each

mildSpice

Make it your way

Grandma's wayChicken, leeks and potatoes in a cream and yolk broth.

The original

645kcalsame

48 gproteinsame

5 gfibresame

75minutessame

Classic Gentse waterzooi.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1.2 kg chicken pieces

Chicken stock (chicken broth)6 cups

Bay leaf (indian bay leaf)1

Dried thyme½ tsp

Butter2 tbsp

Leek2, julienned

Carrot3, julienned

Celery2 sticks, julienned

Onion1, sliced

Potato4 medium, cubed

Fresh cream (thickened cream, heavy cream)¾ cup + 2 tbsp

Egg yolk2 yolks

Flat leaf parsleychopped

Lemona squeeze

Saltto taste

White peppera pinch

5 steps

1Poach the chicken in stock with bay and thyme until cooked through.
2Lift out the chicken, remove skin and bone, tear into pieces.
3Soften leek, carrot, celery and onion in butter, then add the stock and potatoes. Simmer until tender.
4Whisk cream and yolks, stir in a ladle of hot broth, then stir into the pot off the heat.
5Return the chicken, add parsley and lemon, warm gently without boiling.

Serve it like this

Serve in wide soup plates with chicken, vegetables and plenty of broth. Crusty bread and butter alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.