Waterzooi

Indulge in a warm bowl of Waterzooi, a classic Belgian chicken stew brimming with tender vegetables and rich cream. Perfect for cozy weeknight dinners or gatherings with friends, this dish is sure to warm your heart.

• 1 kg chicken, cut into pieces
• 2 tbsp olive oil
• 2 medium leeks, sliced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 liter chicken stock
• 200 ml heavy cream
• to taste g salt and pepper
• 2 tbsp fresh parsley, chopped

Method

1. 1

   In a large pot, heat olive oil over medium heat. Add the chicken pieces and brown them on all sides.

2. 2

   Once the chicken is browned, remove it from the pot and set aside.

3. 3

   In the same pot, add leeks, carrots, and celery. Sauté until the vegetables soften, about 5-7 minutes.

4. 4

   Return the chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.

5. 5

   After 30 minutes, remove the chicken pieces and shred the meat. Discard the bones.

6. 6

   Add the shredded chicken back into the pot along with the heavy cream. Stir well and let it heat through for another 10 minutes.

7. 7

   Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.