Printable version Chicken
Non-illustrated recipe

Chicken Waterzoï

  • For : 8 servings
  • Time : 1 h 40
  • Difficulty :  medium

Ingredients for Chicken Waterzoï :

  • One 1.8 kg poulard
  • 2 celery branches
  • 3 big leeks
  • 2 onions + 2 cloves
  • 6 parsley sprigs
  • 100 g butter
  • 1 dl dry white wine
  • 1/2 litre white veal stock
  • 4 egg yolks
  • 1 glass sour cream
  • Salt
  • Pepper

Technical stages for Chicken Waterzoï :

  • Cut the poulard in pieces.
  • Cut the celery and leek in a julienne and ciseler an onion.
  • In a skillet, sweat with butter the julienne and onion. Add some parsley sprigs tied together and the other onion with 2 cloves stuck in it. Moisten with white wine.
  • Cover over low heat for 20 minutes.
  • Add the poulard and cover with broth.
  • Take out the parsley and the cloved onion. Keep the parsley aside. Season. Bring to a boil and cook slowly over low heat.
  • After 1 hour cooking, mix the cream, egg yolks, parsley and a spoonful of softened butter.
  • Put the pieces of poulard in a shallow service dish. Keep warm.
  • Put the skillet away from the stove and add slowly the cream-egg-parsley mix. Season. Heat up for 1 minute over low heat without boiling and pour the sauce over the poulard.
  • Serve immediately.
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The essentials

To make this recipe, some of these items will be required:

ClovesCloves 9.20 Euro
Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
The Onion CutterThe Onion Cutter 23.70 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.80 Euro
Chopper expressChopper express 24.90 Euro