Dinner · Belgian

Belgian Chicken Waterzooi

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 23, 2026

Waterzooi is Belgium's answer to cozy chicken stew: tender chicken and thin ribbons of leek, celery, and carrot simmered in a silky cream broth. It comes together in one pot and feels a little special without much fuss. Serve it in deep bowls with crusty bread to soak up every drop.

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Belgian Chicken Waterzooi

Why you'll love this

  • Restaurant-worthy creamy chicken stew from one pot
  • Uses simple, everyday ingredients
  • The homemade broth doubles as free stock for later
  • Cozy and comforting without being heavy or complicated

EveryDayMeal recipe

Belgian Chicken Waterzooi

Prep
20m
Cook
45m
Total
65m
Serves
2
Level
Medium

Ingredients

  • 1 chicken leg
  • 1 chicken breast
  • 3 cups water
  • 1 carrot, small
  • 2 leeks
  • 1 celery stalk
  • about 3 1/2 oz (1 small) potatoes
  • 2 garlic cloves
  • 1 sprig fresh rosemary
  • 1 1/2 cups heavy cream
  • 2 bay leaves
  • 1 tablespoon unsalted butter
  • 1 egg yolk
  • a pinch salt
  • a pinch black pepper

Equipment

  • Large saucepan
  • Large pot with lid
  • Sharp knife
  • Cutting board
  • Small cup and whisk
  • Ladle

Instructions

  1. Add the chicken leg, chicken breast, water, and 1 garlic clove to a large saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for 10 minutes so the chicken poaches through and flavors the broth.
  2. Lift out the chicken and set the broth aside; you will use it later as a quick stock. Let the chicken cool until it is easy to handle.
  3. Dice the chicken breast into bite-size pieces and pull the meat off the leg with your fingers, discarding all skin and bones so you are left with just clean, tender meat.
  4. Slice the leeks, celery, and carrot into thin matchsticks (julienne) so they cook quickly and stay delicate in the finished stew. Peel and dice the potato into small cubes.
  5. Melt the butter in a large pot over medium heat, then add the rosemary sprig and bay leaves and let them warm for about a minute until fragrant.
  6. Add the sliced vegetables, season with a pinch of salt and pepper, and cook, stirring, for about 3 minutes until they start to soften but still hold their shape.
  7. Stir in the shredded and diced chicken, cover, and cook for 5 minutes to let everything warm through together.
  8. Pour in the heavy cream and 1/2 cup of the reserved chicken stock, then add the diced potatoes. Cover and simmer gently for about 20 minutes, until the potatoes are fork-tender.
  9. In a small cup, whisk the egg yolk with 2 tablespoons of the warm cream from the pot, then stir it back into the stew off high heat; this thickens the broth into a glossy, velvety sauce without scrambling the yolk.
  10. Keep the heat very low and taste, adding more salt or pepper as needed. Fish out the rosemary sprig and bay leaves, ladle into deep bowls, and serve hot.

Tips from the kitchen

  • Whisk the egg yolk with warm (not boiling) cream and stir it in off the highest heat, or it can curdle instead of thickening smoothly.
  • Save all the poaching broth, not just the 1/2 cup you need; freeze the rest for soups later.
  • Slice the leek, celery, and carrot into thin, even matchsticks so they cook at the same rate and stay tender.

Estimated nutrition per serving: 720 cal · 38g protein · 22g carbs · 54g fat

Make it your own

  • Swap the potato for a handful of cooked egg noodles stirred in at the end.
  • Use half-and-half in place of some cream for a lighter broth.
  • Add a squeeze of lemon juice at the end for a brighter, fresher finish.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often, so the cream sauce stays smooth and does not split. Avoid boiling. It does not freeze well because of the cream and egg yolk.

Good to know

Can I use chicken thighs instead?
Yes. Boneless, skinless thighs work great and stay extra juicy. Poach them the same way, then dice or shred.
Why did my sauce curdle?
Usually the heat was too high when the egg yolk went in. Temper the yolk with warm cream first, then add it off high heat and keep the stew at a bare simmer.
Can I make it ahead?
You can prep the poached chicken and sliced vegetables a day ahead. Finish the cream and egg yolk step just before serving for the best texture.
What should I serve with it?
Crusty bread, boiled potatoes, or a simple green salad all round it out nicely.

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