COPPER🇧🇪 Belgium
Waterzooi recipe
A creamy Belgian stew brimming with flavor.
Ingredients
- 600 g chicken thighs
- 200 g carrots
- 150 g leeks
- 100 g celery
- 300 g potatoes
- 1000 ml chicken broth
- 200 ml heavy cream
- 20 g fresh parsley
- 50 g butter
- 1 tsp salt
- 1 tsp black pepper
How to make Waterzooi
- In a large pot, melt 50 g of butter over medium heat for about 2 minutes until bubbling.
- Add 4 chicken thighs to the pot and brown them on all sides for 6-8 minutes until golden brown.
- Remove the browned chicken from the pot and set aside on a plate.
- Chop 2 carrots, slice 2 leeks, dice 2 celery stalks, and cube 2 potatoes before next step.
- In the same pot, add the chopped carrots, leeks, celery, and diced potatoes; sauté for 10 minutes until softened.
- Return the chicken thighs back to the pot and pour in 1 liter of chicken broth.
- Season with 1 teaspoon of salt and 1 teaspoon of black pepper, and bring to a simmer.
- Cover the pot and let it simmer for 30 minutes until the chicken is cooked through and tender.
- After 30 minutes, stir in 200 ml of heavy cream and cook for an additional 10 minutes.
- Before serving, garnish with finely chopped fresh parsley for extra flavor.
- Serve the waterzooi in deep bowls, making sure to include both chicken and vegetables.
What is Waterzooi?
Waterzooi is a traditional dish from Belgium, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken broth, chicken thighs and potatoes. The recipe below uses 11 ingredients and is written out step by step.
How long does Waterzooi take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 21 dishes built on chicken broth. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Waterzooi?
Use fresh herbs for a vibrant, aromatic finish.
Copper documents Belgium alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.