Waterzooi van Gent (Ghent Velvety Chicken, Leek, Carrot & Herb Cream Stew) – Authentic Belgium Recipe
Medieval Ghent specialty (and favorite of Emperor Charles V): a delicate, silky herb-and-vegetable cream broth.
- Country of Origin
- 🇧🇪 Belgium (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Poached chicken thighs, Julienned leeks, Carrots, Cream and egg-yolk liaison, Fresh parsley
Ingredients for Waterzooi van Gent (Ghent Velvety Chicken, Leek, Carrot & Herb Cream Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) poached chicken thighs, prepped into bite-sized pieces
- 1.5 cups julienned leeks, washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with cream and egg-yolk liaison
- 1.5 tbsp traditional Belgium seasoning (fresh parsley, thyme, nutmeg, lemon)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and cream and egg-yolk liaison for 3–4 minutes until fragrant.
- Stir in fresh parsley, thyme, nutmeg, lemon and toast for 45 seconds to release the essential oils of Belgium's kitchen.
- Add poached chicken thighs and julienned leeks, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in carrots, adjust seasoning, and ladle steaming hot into deep bowls.