Waterzooi (Vaterzoy)

Total Time:

1 hrs 15 mins

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• 2 tablespoons vegetable oil

• 2 pounds fryer or boiler chicken, cut into pieces

• 2 leeks, sliced

• 1 large onion, diced

• 2 stalks celery, sliced

• 1 ½ teaspoons salt

• 5 cups water

• 1 teaspoon chicken bouillon granules

• ¼ teaspoon nutmeg

• 1 tablespoon all-purpose flour

• 1 tablespoon lemon juice

• ½ cup heavy cream

• 2 egg yolks

• 1 tablespoon dried parsley

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

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

4. 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.

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Nutrition Facts (per serving)

341Calories24g Fat7g Carbs23g Protein

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Nutrition FactsServings Per Recipe6Calories341% Daily Value *Total Fat24g31%Saturated Fat9g44%Cholesterol162mg54%Sodium823mg36%Total Carbohydrate7g3%Dietary Fiber1g4%Total Sugars2gProtein23gVitamin C5mg24%Calcium54mg4%Iron2mg11%Potassium274mg6%

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