Waterzooi de Poulet

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Picture of Waterzooi de Poulet Recipe Photo: Waterzooi de Poulet Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 39 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 leeks, chopped, rinsed and dried
  • 2 all-purpose potatoes, peeled and diced
  • Salt and white pepper
  • 6 cups chicken stock or broth
  • 1 fresh bay leaf or 2 leaves dried
  • 4 sprigs fresh parsley, plus a handful chopped for garnish
  • 4 sprigs fresh thyme
  • 4 boneless, skinless chicken breasts, 8 ounces
  • 1 cup heavy cream
  • 1 large egg yolk
  • Crusty baguette, warmed, for passing

Directions

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

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Newest Ratings and Reviews

Read all 39 reviews

  • on October 23, 2012

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    Very bland without much depth of flavor. Much better soup recipes out there.

    people found this review Helpful.
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  • on November 14, 2011

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    I rely like it instead of potato I use noodle.

    people found this review Helpful.
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  • on March 15, 2011

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    Excellent!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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