Belgium Chicken Stew (Waterzooi de Poulet)

Prep Time
Cook Time
Ready In

"Waterzooi is a traditional Flemish dish, which translates to “watery mess”, but though the name doesn't sound appealing, it is really so much better than that. It consists of chicken, layered with vegetables, poached in wine and broth, then thickened with egg yolks and cream The flavor is intense and delicate at the same time, with the savory leeks and carrots enhancing the meatiness of the chicken. The stew is comforting, but not nearly as heavy as you’d expect, given the egg yolks. Adapted from Julia Child."

Original recipe yields 4 servings


  • Serving Size: 1 (803.6 g)
  • Calories 1697.6
  • Total Fat - 121.5 g
  • Saturated Fat - 43.5 g
  • Cholesterol - 4281.5 mg
  • Sodium - 779.5 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 7 g
  • Protein - 114.3 g
  • Calcium - 553.5 mg
  • Iron - 13.7 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Using a pot large enough to hold the chicken and the vegetables, layer in ⅓ of the vegetables, half the chicken, ⅓ the vegetables, remaining chicken, remaining vegetables. Add vermouth and enough chicken broth to barely cover the chicken.

Step 2

Bring to a simmer, uncovered, and cook slowly for 25 to 30 minutes, or until the chicken is cooked through. Remove the chicken, roughly chop or shred.

Step 3

Blend the cream and the cornstarch in a small bowl. Add to the whisked egg yolks. Whisk in some of the liquid from the pot, then add it to the pot, whisking so the eggs don't cook too fast. Return the chicken to the pot, set over medium-low heat, and cook until thickened slightly, but don't let it boil.

Step 4

Serve in large bowls with good French (or Belgian!) bread. Top with minced parsley.

Tips & Variations

No special items needed.


0 Reviews