If chicken ‘n dumplings had a Belgian cousin, it would surely be “waterzooi”. While waterzooi doesn’t come with puffy buttermilk dumplings, it ranks just a high on the creamy comfort food scale. Once you sop a piece of crusty French bread in its yolky broth, you’ll understand why this dish became a National treasure.
Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes. As rivers and ponds became more polluted and fish populations diminished, chicken made its debut in this classic charmer.
Today, the city of Ghent reigns unchallenged in waterzooi-land. Located in the Northwest corner of Belgium and only a short drive away from the North Sea, Ghent has placed waterzooi on the culinary map. Hundreds of restaurants each boast their own variation of the dish, all vying for the attention of the oodles of tourists that roam this picturesque city in search of waterzooi.
(Adapted from a recipe by ‘Restaurant De Karmeliet’)
– 1 whole chicken, quartered
– 3 stalks of celery
– 1 leek
– 3 carrots
– 6 firm potatoes (like Yukon Gold)
– 1 bunch of parsley
– 2-3 sprigs of thyme, leaves only
– 2 eggs
– 1 cup of heavy whipping cream
– 6-8 cups of chicken stock
– 2 tbsp of butter
– salt & pepper, to taste
Heat chicken stock and add chicken, let simmer for approx. 20-30 min on a low-medium fire until the chicken is done. Set aside.
Cut celery, carrot and leek into very fine strips (‘julienne’). Dice potatoes into rough chunks.
Take a large enough pan so all the broth and chicken will eventually fit, and sauté the vegetables and the potatoes in 1-2 tbsp of butter over medium heat.
In the meantime, take chicken out of the stock and peel off the skin, discard the skin.
Add peeled chicken to the vegetables & potatoes. Sift the stock to eliminate any impurities the chicken left behind, and add to pot with chicken, vegetables and potatoes.
Add 2/3 of the cream into the pot, and simmer another 10-15 min. Season with salt & pepper, to your liking.
In a separate bowl, add remaining cream and 2 egg yolks. Whisk together and gently add a bit of the hot broth one spoon at a time. This is called ‘tempering’. Keep whisking as you introduce the broth, to make sure your egg mixture won’t scramble. Keep adding broth until you reach a warm temperature. When the egg mixture is warm, take pot off the stove and gently drizzle and stir the egg mixture in the pot.
Ladle in shallow soup bowls, and sprinkle chopped parsley & thyme leaves over the top. Make sure to serve some French bread on the side, as the broth will have you yearning for more!