Ghentish 'Waterzooi' with Chicken Thigh
classic Belgian stew with carrot, celery & leek
Een Gentse klassieker vandaag! Wist jij dat waterzooi oorspronkelijk met zoetwatervis uit de Gentse rivieren, grachten en kanalen werd bereid?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Chicken thigh fillet
2.5 g
Fresh thyme
(May be present Celery)
1 piece
Bay leaf
½ piece
Onion
½ piece
Garlic
1.5 stalk
Celery
(Contains Celery)
2.5 g
Fresh curly parsley
(May be present Celery)
200 g
Potatoes
½ piece
Carrot
⅓ piece
Leek
75 g
Cooking cream
(Contains Milk)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
350 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock in a saucepan. Make two incisions into the chicken thigh, then transfer to the stock along with the thyme and bay leaf. Cover with the lid and boil for 10 – 12 minutes or until done. Use a slotted spoon to remove the chicken from the stock and set aside to cool. Reserve the stock to use again later.
In the meantime, chop the onion and crush or mince the garlic. Chop the celery into crescents and finely chop the parsley. Thoroughly wash the potatoes and cut into rough chunks.
Did you know... celery is very nutrient-dense; it's rich in calcium as well as vitamins A and C. It's a great addition to soups and risottos, or it can also be enjoyed raw with dips. The carrot in this recipe also provides even more vitamin A.
Chop the carrot and leek into long matchsticks (see Tip).
Tip: this technique is known as a 'julienne' cut. It's easiest if you first cut the vegetables into 4cm chunks and then into 3mm strips. However, if you are short on time then you can just finely chop the vegetables instead.
Melt the butter in a soup pot over medium-high heat. Fry the onion and garlic for 1 – 2 minutes, then add the leek, carrot, celery, potato, white wine vinegar and the stock. Cover with the lid and bring to a boil, then allow to cook for 5 minutes.
Use two forks to shred the chicken, then transfer to the stock. Allow to simmer for 8 – 10 minutes, or until the potatoes are done. Stir in the cooking cream and season to taste with salt and pepper.
Shortly before serving, remove the bay leaf and the thyme. Serve the 'waterzooi' in bowls or deep plates. Garnish with the parsley.