Belgian creamy Chicken Waterzooi

This is a Flemish special dish from Gent. I have eaten it at the buffet at the racetrack in Spa Francorchamps.

There was no sign at the buffet about the dishes. At home I checked the 10 most popular dishes from Belgium and found it.

It is a very hearty and easy to prepare dish. I was surprised that it tasted like the food I ate at Spa. The difference was the cutting technique of the veggies. 

The kitchen crew at the restaurant used Brunoise style aka tiny cubes of veggies. I used the more simple way of chopping everything a bit coarse. But that did not change the taste, just the texture.

Recipe for 2 - 3:

5 chicken thighs boneless

Chicken seasoning

1 onion, 1 spring onion, 3 garlic cloves

2 celery stalks

1/3 of a leek

2 carrots

Salt, pepper, paprika

1 tbsp olive oil

150 ml chicken stock

200 ml double cream

2 egg yolk

2 tsp potato starch + 2 tbsp water

Bunch fresh parsley

Season the chicken thighs on both sides. Heat up the oil and brown them on both sides 5 min each. Take them out.

Pour out some of the fat. Add all the veggies and season them. Put a lid on and reduce the heat and let them cook for 6 to 8 min.

Add chicken stock and cream and get the meat back in. Cook for 18 to 20 min. Get the pan off the heat and stir in the egg yolks. On low temperature cook them and then use a slurry to bind the sauce to the consistency you like.

Chop the parsley and stir it in.

This dish is traditionally eaten with potatoes, but I choose rice instead.