Waterzoï de poulet flamand

Name: Waterzoï de poulet flamand
Total time: 75 min
Yield: Serves 6
Cuisine: Nord
Ingredients: 1 free-range chicken, 1.5 kg (3⅓ lb); 4 leeks; 4 carrots; 3 celery stalks; 250 ml (1 cup) heavy cream; 2 egg yolks; 50 g (2 oz) unsalted butter; 1 bouquet garni; 1 tsp freshly ground pepper

Flemish chicken waterzooi

⏱ 75 minServes 6Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1free-range chicken, 1.5 kg / 3⅓ lb
4leeks
4carrots
3 stalkscelery
250 ml (1 cup)heavy cream
2egg yolks
50 g (2 oz)unsalted butter
1bouquet garni
1 tspfreshly ground pepper

1 free-range chicken, 1.5 kg / 3⅓ lb
4 leeks
4 carrots
3 stalks celery
250 ml (1 cup) heavy cream
2 egg yolks
50 g (2 oz) unsalted butter
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large Dutch oven (30 cm / 12 in)

1 ladle

1 whisk

1 cutting board (40 cm / 16 in)

03 — Method

Cut the free-range chicken into pieces and lightly brown in the butter in the Dutch oven over medium heat, without coloring too much.
Cut the leeks, carrots and celery into fine julienne, add to the chicken and sweat 5 min, stirring, until soft.
Add hot water to just cover, then the bouquet garni and freshly ground pepper, cover and simmer very gently 45 min.
Remove the chicken and keep warm, then take out a ladle of hot broth for the creamy thickening.
Whisk the egg yolks with the heavy cream, thin with the reserved broth, then pour back into the pot off the heat, whisking so the yolks don't cook.
Return the chicken and reheat without boiling until the sauce thickens, then serve hot with steamed potatoes.