Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 egg yolks
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chicken breasts and cook until browned on both sides, about 5 minutes.
4. Add the carrots, celery, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Remove the chicken breasts from the pot and set aside.
6. In a small bowl, whisk together the egg yolks and lemon juice.
7. Slowly whisk in the heavy cream.
8. Add the cream mixture to the pot and stir until well combined.
9. Return the chicken breasts to the pot and simmer for an additional 10 minutes.
10. Remove the bay leaf and discard.
11. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 12g
Protein: 45g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add potatoes or parsnips for a heartier dish.
- Use different herbs, such as rosemary or sage, for a different flavor profile.
Tips and tricks:
- Be sure to whisk the egg yolks and lemon juice together well before adding the cream to prevent curdling.
- To make the dish more flavorful, use homemade chicken broth instead of store-bought.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad and crusty bread
Troubleshooting advice:
If the cream mixture curdles, remove the pot from heat and whisk vigorously until smooth.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Waterzooi is a traditional Belgian dish that originated in the city of Ghent.
Flavor profiles:
Creamy, savory, and herbaceous.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Belgian
Taste: Savory, Creamy, Herbal, Comforting, Hearty