👨‍🍳 作り方

1. 1

   Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks, diced carrots, and diced celery. Cook until softened, about 8-10 minutes, stirring occasionally.

   ⏱️ 10 minutes
2. 2

   Add chicken and broth: Add the chicken pieces to the pot and cook for a few minutes until lightly browned. Pour in the chicken broth and add the bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, or until the chicken is cooked through.

   ⏱️ 20 minutes
3. 3

   Thicken the stew: In a small bowl, whisk together the heavy cream and egg yolks. Gradually temper the cream mixture by slowly whisking in about 1 cup of the hot broth from the pot. Pour the tempered cream mixture back into the pot, stirring constantly. Cook over low heat, stirring, until the stew thickens slightly. Do not boil.

   💡 プロのコツ: Tempering the egg yolks prevents them from scrambling.
4. 4

   Add herbs and season: Stir in the chopped parsley, chives, and tarragon (if using). Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

   💡 プロのコツ: Add fresh herbs at the end to preserve their flavor and color.
5. 5

   Serve: Ladle the hot waterzooi into bowls. It is traditionally served with crusty bread for dipping.