Name: Waterzooi (Vaterzoy)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Fryer or boiler chicken, cut into pieces - 2 pounds; Leeks, sliced - 2; Onion, diced - 1 large; Celery, sliced - 2 stalks; Salt - 1 ½ teaspoons; Water - 5 cups; Chicken bouillon granules - 1 teaspoon; Nutmeg - ¼ teaspoon; All-purpose flour - 1 tablespoon; Lemon juice - 1 tablespoon; Heavy cream - ½ cup; Egg yolks - 2; Dried parsley - 1 tablespoon

Ingredients for - Waterzooi (Vaterzoy)

1. Vegetable oil 2 tablespoons

2. Fryer or boiler chicken, cut into pieces 2 pounds

3. Leeks, sliced 2

4. Onion, diced 1 large

5. Celery, sliced 2 stalks

6. Salt 1 ½ teaspoons

7. Water 5 cups

8. Chicken bouillon granules 1 teaspoon

9. Nutmeg ¼ teaspoon

10. All-purpose flour 1 tablespoon

11. Lemon juice 1 tablespoon

12. Heavy cream ½ cup

13. Egg yolks 2

14. Dried parsley 1 tablespoon

How to cook deliciously - Waterzooi (Vaterzoy)

1 . Stage

Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.

2 . Stage

In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.

3 . Stage

In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.

4 . Stage

Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.