Creamy Chicken Waterzooi using a klarstein
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of Chicken Waterzooï, a comforting dish from the enchanting region of Flanders in Belgium. This creamy chicken stew, brimming with vibrant vegetables like leeks, carrots, and turnips, is perfect for those chilly evenings when you need a warm embrace in a bowl. The name 'waterzooï' translates to 'waterzoo' – a playful nod to its origins where it was traditionally made with fish, but chicken has since claimed the spotlight. With hints of nutmeg and fresh parsley, this dish is a celebration of simplicity and flavor, inviting you to savor each hearty spoonful. Fun fact: Waterzooï was once a humble fisherman’s stew, but today, it graces the tables of gourmet restaurants, proving that sometimes, the best things in life start from the simplest of beginnings!
Ingredients
- 100 g Onion
- 30 g Celery branch
- 30 g Butter
- 200 g Potato
- 100 g Carrot
- 100 g Leek
- 200 g Chicken broth
- 1 Bay leaf
- 2 g Thyme
- 2 g Salt
- 1 g Pepper
- 400 g Chicken thigh
- 2 Eggs
- 100 g Whipping cream
- 10 g Lemon juice
- 10 g Fresh parsley
Steps
Vegetables and Aromatics
- Add 100 g of onion, 30 g of celery branch in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 200 g of potato in the food processor bowl.
- Cut in julienne, and add 100 g of carrot, 100 g of leek in the food processor bowl.
- Add 200 g of chicken broth, 1 bay leaf, 2 g of thyme, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
Chicken
- Add 400 g of chicken thigh in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1 in inverse.
- Transfer the content of the food processor bowl on a plate let cool.
- Shred the chicken thighs into irregular pieces, discarding the skin and bones.
Finishing the Waterzooi
- Wash the food processor bowl.
- Add 2 eggs only the yellow in a mixing bowl.
- Add 100 g of whipping cream, 10 g of lemon juice in the mixing bowl.
- Whisk the egg yolks with whipping cream and lemon juice.
- Transfer the content of the plate in the food processor bowl.
- Mix manual: 5:00min / 80°C / Speed 1 in inverse.
- Transfer the content of the mixing bowl in the food processor bowl.
- Mix manual: 2:00min / 70°C / Speed 2 in inverse.
- Chop, and add 10 g of fresh parsley at a preparation content.
- Serve Hot.
