Chicken waterzooi
Chicken poached with leeks, carrots and celery in a broth thickened with cream and egg yolk.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 1 celery stalk
- 4 carrots
- 1 lemon
- 1 pinch of coriander seeds
- 2 tbsp fresh parsley
- 200 g leeks
- 30 g unsalted butter
- 100 ml full-fat crème fraîche
- 2 egg yolks
- 4 raw chicken breasts
- 1000 ml ready-to-use chicken stock
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Clean the leek and celery and cut them into thin pieces. Peel and thinly slice the carrots. Wash and chop the parsley. Squeeze the lemon.
Use for the recipe: half a lemon (prepare 1 lemon).
1 celery stalk4 carrotshalf a lemon2 tbsp fresh parsley200 g leeks- knife
- chopping board
- vegetable peeler
Melt the butter in a casserole. Add the vegetables and sweat over low heat for 5 minutes, stirring without browning.
30 g unsalted butter- lidded casserole
- spatula
Add the chicken, stock, coriander seeds, salt and pepper. Bring to a simmer and cover. Cook gently for about 20 minutes, until the chicken reaches 75 °C at its centre for 30 seconds. Lift the chicken and vegetables out with a slotted spoon and keep in a covered dish.
1 pinch of coriander seeds4 raw chicken breasts1000 ml ready-to-use chicken stock1 pinch of ground black pepper1 pinch of salt- lidded casserole
- food thermometer
- slotted spoon
- serving dish
Separate the egg yolks from the whites. Whisk the yolks with the crème fraîche and lemon juice in a bowl. Gradually whisk in some hot broth, then return it to the casserole. Heat gently for about 2 minutes, stirring without boiling, until the sauce coats a spoon. Stir in the parsley and pour over the chicken and vegetables.
100 ml full-fat crème fraîche2 egg yolks- bowl
- whisk
- lidded casserole
- spoon
Allergens
- Celery
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration