Kippenwaterzooi (Belgian Chicken Stew)
A creamy and comforting Belgian stew, traditionally made with fish but this version features tender chicken, vegetables, and a rich, velvety broth.
🧂 Ingredients
- 1 kg Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Butter
- 2 medium Onions(chopped)
- 2 large Leeks(white and light green parts only, sliced)
- 2 medium Carrots(peeled and diced)
- 2 medium Celery stalks(diced)
- 1 liter Chicken broth
- 200 ml Heavy cream
- 2 large Egg yolks
- 1/4 cup Fresh parsley(chopped, for garnish)
- 2 tbsp Fresh chives(chopped, for garnish)
- to taste Salt
- to taste White pepper
👨🍳 Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add onions and cook until softened, about 5 minutes.
- 2
Add leeks, carrots, and celery to the pot. Cook for another 5-7 minutes until vegetables begin to soften.
- 3
Add chicken pieces to the pot and cook until lightly browned on all sides.
- 4
Pour in the chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- 5
In a small bowl, whisk together the heavy cream and egg yolks. Temper the cream mixture by gradually whisking in about 1 cup of the hot broth from the pot. This prevents the eggs from scrambling.
- 6
Pour the tempered cream mixture back into the pot, stirring constantly. Cook gently for 2-3 minutes until the stew thickens slightly. Do not boil.
- 7
Season generously with salt and white pepper to taste. Stir in most of the fresh parsley and chives.
- 8
Serve hot, garnished with the remaining parsley and chives. Traditionally served with crusty bread.
💡 Pro Tips
- ✓Ensure the broth does not boil after adding the cream and egg yolk mixture to prevent curdling.
- ✓White pepper is preferred for its subtle flavor and to maintain the pale color of the stew.
- ✓For a richer flavor, you can add a bay leaf while the stew simmers.
🔄 Variations
- Add a handful of peas or green beans in the last 5 minutes of cooking.
- For a seafood version, substitute fish (like cod or sole) for chicken and use fish stock.