Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 carrots, peeled and diced

  3. 2 leeks, chopped, rinsed and dried

  4. 2 all-purpose potatoes , peeled and diced Salt and white pepper

  5. 6 cups chicken stock or broth

  6. 1 fresh bay leaf or 2 leaves dried

  7. 4 sprigs fresh parsley, plus a handful chopped for garnish

  8. 4 sprigs fresh thyme

  9. 4 boneless, skinless chicken breasts,

  10. 8 ounces 1 cup heavy cream

  11. 1 large egg yolk Crusty baguette , warmed, for passing

Instructions Jump to Ingredients ↑

  1. In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper . Tie together bay, parsley and thyme and add to the pot with stock or broth . Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley . Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.


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