Waterzooi

Ingredients14

• chicken thighs and drumsticks1.2 kg
• leeks3
• carrots3
• celery stalks2
• onion1
• butter40 g
• chicken stock1 L
• bay leaf1
• fresh thyme4 sprigs
• egg yolks2
• heavy cream200 ml
• lemon1
• fresh parsley15 g
• salt and white pepperto taste

Method

1. Cut the leeks, carrots, celery, and onion into even pieces. Season the chicken with salt and white pepper.
2. Melt the butter in a heavy pot and soften the vegetables over medium heat for about 8 minutes without browning.
3. Add the chicken, bay leaf, and thyme. Pour in the stock so the chicken is just covered, bring to a simmer, and cook gently for 35 to 40 minutes until the chicken is tender.
4. Lift out the chicken and vegetables. Strain the broth and return it to the pot. Discard the bay leaf and thyme.
5. Whisk the egg yolks with the cream and a squeeze of lemon. Off the heat, stir this liaison into the hot broth until it thickens slightly; do not boil.
6. Return the chicken and vegetables to the pot and warm through gently. Adjust the seasoning.
7. Serve in deep bowls, sprinkled with chopped parsley, with boiled potatoes on the side.