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Gentse Waterzooi of Chicken with Vegetables

Supper's facilitator Veronique Cardon shares her mother's recipe, originating from the beautiful city of Ghent, in the Flanders’ region of Belgium. Waterzooi derives from the Flemish term “zooien” which means “to boil.” It is hearty but still light, especially if you skip the optional creamy sauce. It is a perfect dish for entertaining, as it can be prepared in advance.
Print Recipe
Course Meat, Fish & Seafood Dishes
Servings 8 Servings

Ingredients
  

  • 8 pieces chicken skinless breasts, drumsticks and thighs
  • 8 cups chicken broth low or no salt
  • 2 cups water
  • 3 celery stalks leaves removed, peeled and cut into 1½" stalks
  • 4 large carrots peeled and cut into 1½" rounds
  • 3 leeks only the white and very pale green parts, rinsed well and cut into 1½" rounds
  • 4 medium potatoes peeled and cut into 1½" cubes
  • 1 large onion minced
  • 4 shallots minced
  • 1 bunch parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 egg yolks optional, for the creamy version
  • 1 cup heavy cream optional, for the creamy version
  • 2 lemons juiced, optional, for the creamy version

Instructions
 

  • In a large pan, cook the minced onion and shallots in oil and butter over medium heat. When golden, add the chicken pieces and brown lightly. Sprinkle with salt and pepper to taste. Add the chicken broth, parsley, fresh thyme and bay leaves.Simmer on medium heat. After 30 mins, add the carrots and celery. After another 15 mins, add the potatoes and leeks. Continue simmering another 15 - 30 mins.Serve the dish as is, or prepare and add the creamy sauce to the hot stock after everything is cooked.Optional creamy sauce (adds a velvety, tart taste to the soup): The creamy sauce must be carefully prepared so the egg yolks don't curdle when mixed with the hot stock. In a separate bowl, mix the egg yolks with the cream and, slowly, spoon by spoon, add 1 cup of hot stock to the egg yolk mixture. Then, again slowly, spoon by spoon, add the lemon juice. Now the creamy mixture can be added to the entire soup or offered on the side for individual bowls.  (Recipe♦431)

Notes

 Serve in soup dishes. Can be frozen in single portions.