📷 .jpg, CC BY-SA 3.0) · File:Waterzooi (Fastaff · via Wikimedia CommonsSopa · Belgium · Ghent
Waterzooi van Kip (Ghent Chicken Stew in Egg-Yolk Herb Sauce) 🍲
The name means 'boiled in water' — a fisherman's understatement for one of Flanders' richest stews. Chicken (originally river fish from the Leie) is poached with leeks, celery root and potatoes in a white-wine and herb broth, then the broth is mounted off the heat with egg yolks and cream into a glossy, barely-thickened sauce that clings to every vegetable. The trick that separates Gent from a hundred cream chickencurries: the liaison goes in below 80 °C or it scrambles — a dish that punishes impatience and rewards the patient spoon.
Modo de preparo
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1
Sear the chicken in butter until the skin is just colored; set aside. Sweat the leeks in the same pot without browning.
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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.
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3
Lift out chicken and vegetables, keep warm. Strain the broth and reduce it hard by about half — this concentrated liquor is the flavour.
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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.
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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.
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