COPPER🇧🇪 Belgium
Waterzooi recipe
A creamy Belgian stew brimming with flavor.
Ingredients
- 600 g chicken thighs
- 200 g carrots
- 150 g leeks
- 100 g celery
- 300 g potatoes
- 1000 ml chicken broth
- 200 ml heavy cream
- 20 g fresh parsley
- 50 g butter
- 1 tsp salt
- 1 tsp black pepper
How to make Waterzooi
- In a large pot, melt 50 g of butter over medium heat for about 2 minutes until bubbling.
- Add 4 chicken thighs to the pot and brown them on all sides for 6-8 minutes until golden brown.
- Remove the browned chicken from the pot and set aside on a plate.
- Chop 2 carrots, slice 2 leeks, dice 2 celery stalks, and cube 2 potatoes before next step.
- In the same pot, add the chopped carrots, leeks, celery, and diced potatoes; sauté for 10 minutes until softened.
- Return the chicken thighs back to the pot and pour in 1 liter of chicken broth.
- Season with 1 teaspoon of salt and 1 teaspoon of black pepper, and bring to a simmer.
- Cover the pot and let it simmer for 30 minutes until the chicken is cooked through and tender.
- After 30 minutes, stir in 200 ml of heavy cream and cook for an additional 10 minutes.
- Before serving, garnish with finely chopped fresh parsley for extra flavor.
- Serve the waterzooi in deep bowls, making sure to include both chicken and vegetables.
What is Waterzooi?
Waterzooi is a traditional dish from Belgium. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 11 ingredients.
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