Waterzooi (Belgian Chicken Stew)
A creamy Flemish chicken and vegetable stew thickened with egg yolk and cream, ladled over potatoes.
- Time1 hr 15
- LevelMedium
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 811kcal
- 41gcarbs
- 12.5gof which sugars
- 41.4gfat
- 20.9gsaturates
- 66.8gprotein
- 8.5gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Melt the butter in a large wide pan over a medium heat. Add the onion, leeks, carrots and celery and cook gently for 8 minutes, until soft but not browned.
8 min - 2
Add the chicken, stock cubes, water, bay and thyme. Bring to a gentle simmer, cover and cook for 30 minutes.
30 min - 3
Add the potatoes and simmer for another 20 minutes, until the chicken is falling off the bone and the potatoes are tender.
20 min - 4
Lift out the chicken and pull the meat from the bones in large pieces. Discard the bones, bay and thyme and return the meat to the pan.
- 5
Whisk the egg yolks, cream and lemon juice in a bowl. Stir in a ladle of hot broth, then pour the mixture back into the pan off the heat.
- 6
Warm through for 2 minutes without boiling, or the sauce will split. Season with black pepper and scatter over the parsley.
2 min - 7
Serve in wide bowls with the broth spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
