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Le Chaudron recipe
Waterzooi de poulet gantois
Ghent-style chicken waterzooi
⏱ 60 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1chicken, cut into pieces
3leeks, sliced
3carrots, julienned
2 sprigscelery, sliced
300 ml (1¼ cups)heavy cream
2egg yolks
800 ml (3⅓ cups)chicken stock
- 1 chicken, cut into pieces
- 3 leeks, sliced
- 3 carrots, julienned
- 2 sprigs celery, sliced
- 300 ml (1¼ cups) heavy cream
- 2 egg yolks
- 800 ml (3⅓ cups) chicken stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the chicken for 5 minutes without browning.
- Add the leeks, carrots and celery, pour in the stock and bring to a simmer.
- Cover and simmer for 30 minutes.
- Lift out the chicken and vegetables and keep warm.
- Mix the yolks with the cream and stir into the broth off the heat; don't let it boil.
- Return the chicken and vegetables and serve hot with steamed potatoes.
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