Waterzooi van Kip (Ghent Chicken Stew in Egg-Yolk Herb Sauce) 🍲

Zubereitung

1. 1

   Sear the chicken in butter until the skin is just colored; set aside. Sweat the leeks in the same pot without browning.

2. 2

   Return the chicken, add stock, wine and the herb bouquet. Simmer covered 25 minutes; add potatoes and celeriac, simmer another 20 until everything is tender but intact.

3. 3

   Lift out chicken and vegetables, keep warm. Strain the broth and reduce it hard by about half — this concentrated liquor is the flavour.

4. 4

   Whisk yolks with crème fraîche and a ladle of hot (not boiling) broth to temper, then pour back off the heat, stirring; it must thicken like a sauce, not scramble. Lemon, salt, white pepper.

5. 5

   Nest the chicken and vegetables back into the sauce, warm through gently and serve in deep bowls with nutmeg and chopped parsley — proper fries or boiled potatoes alongside.