Belgian Chicken Stew

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

Waterzooi literally translates to “watery mess” but this dish is anything but.

This rich and creamy classic Belgian comfort food has been lightened up with a quick swap of the traditional full cream for evaporated milk.

It’s a hug in a bowl.

Make it. Post it. Tag me.

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The recipe

Ingredients

4 cups chicken stock
2 skinless chicken breasts
2 leeks
2 carrots
2 celery stalks
1 tbsp butter
2 tsp chopped rosemary
1 egg yolk
2 tbsp tapioca starch, or cornflour
340ml can light evaporated milk
Parsley to garnish

Directions

Step 1
Place the chicken stock into a saucepan and add the chicken breasts.
Step 2
Bring to the boil and then simmer for 10 min.
Step 3
Remove the chicken and sit aside to cool slightly before cutting into chunks.
Step 4
Slice the leek, carrot and celery into bite-sized pieces.
Step 5
Melt the butter in a large pot over medium-high heat and saute the vegetables, along with the rosemary, until softened.
Step 6
Pour the chicken stock into the pot and bring to a simmer.
Step 7
Return the chicken breast pieces to the pot.
Step 8
Place the egg yolk and tapioca starch into a small bowl and whisk together to form a thick paste.
Step 9
Add ¼ cup of light evaporated milk and whisk until combined.
Step 10
Pour this mixture into the pot and then add the remaining light evaporated milk.
Step 11
Stir well over medium heat to thicken.
Step 12
Taste and season if required - this depends on the salt levels of your stock.
Step 13
Garnish with parsley before serving with thick, crusty bread.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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