For a richer flavor, use bone-in chicken thighs or a whole chicken cut into pieces. You may need to adjust the cooking time accordingly. Feel free to add other vegetables such as carrots, potatoes, or mushrooms to the stew. If you don't have heavy cream, you can use half-and-half, but the stew will be less rich. Waterzooi is traditionally served with boiled potatoes, but crusty bread is also a great accompaniment. Make sure the leeks are thoroughly washed, as they can often contain dirt. For a thicker stew, you can use a bit more flour. For a thinner stew, use less. Be very careful not to let the waterzooi boil after adding the cream and egg yolks, as this will cause the sauce to curdle.
Waterzooi (Vaterzoy)
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS51
Transport yourself to the heart of Flanders with this creamy, comforting chicken stew. Waterzooi, a classic Belgian dish, is a symphony of tender chicken and fresh vegetables simmered in a rich, velvety broth. A taste of tradition, perfect for a cozy night in.
Ingridients
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Nutrition
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Carbohydrate7 g
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Cholesterol162 mg
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Fiber1 g
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Protein23 g
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Saturated Fat9 g
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Sodium823 mg
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Sugar2 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. (2 minutes)
02 Step
Recipe View 10 mins Season the chicken pieces with salt. Brown the chicken in batches, being careful not to overcrowd the pot. Remove the browned chicken and set aside. (8-10 minutes)
03 Step
Recipe View 6 mins Reduce heat to medium. Add the sliced leeks, diced onion, and celery to the pot and sauté until softened, about 5-7 minutes. Season with salt. (5-7 minutes)
04 Step
Recipe View 28 mins Return the browned chicken to the pot. Pour in the chicken broth and add the chicken bouillon granules (if using) and nutmeg. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is very tender. (25-30 minutes)
05 Step
Recipe View 2 mins In a small bowl, whisk together the flour and lemon juice until smooth. Gradually whisk the flour mixture into the simmering stew, stirring constantly to prevent lumps. (2 minutes)
06 Step
Recipe View 3 mins In a separate bowl, whisk together the heavy cream and egg yolks. Temper the mixture by slowly whisking in about 2 tablespoons of the hot broth from the stew. Then, gradually whisk the tempered cream mixture into the pot. (3 minutes)
07 Step
Recipe View 5 mins Heat the waterzooi through gently over low heat, stirring constantly. Be careful not to boil, as this will cause the cream to curdle. (5 minutes)
08 Step
Recipe View Ladle the waterzooi into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
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Henry Cartwright
May 13, 2025I've been looking for a good Waterzooi recipe for ages, and this is it! The lemon juice adds a nice brightness, and the nutmeg gives it a lovely warmth. It's perfect for a cold winter night.
Charles Sauer
Mar 11, 2025I tried this recipe, and it was a hit! The chicken was so tender, and the broth was rich and delicious. The tip about washing the leeks thoroughly was super helpful. Thanks for sharing!
Izaiah Effertz
Nov 5, 2024This Waterzooi recipe is outstanding! The directions were very easy to follow, and the end result was a creamy, flavorful stew that my entire family loved. I will definitely make this again.