Belgian · Main course · SAMPLE RECIPE
Chicken waterzooi · creamy Ghent stew
Chicken, potatoes, and slender vegetables in a gentle broth finished with cream and egg yolks. Comforting, delicate, and lovely with a spoon.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Finish the broth over gentle heat.
Waterzooi is associated with Ghent and is made in both fish and chicken versions. This approachable chicken version uses boneless thighs and potatoes in the same pot. The egg-and-cream finish gives the broth body without a flour roux.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Chicken waterzooi · creamy Ghent stew
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Ghent, Belgium
Chicken waterzooi · creamy Ghent stewBeyond the plate.
A pale broth, tender chicken, and vegetables make waterzooi a gentle kind of comfort food.
ORIGINS & EVOLUTION
A dish associated with Ghent.
Waterzooi is a Ghent specialty with both fish and chicken versions. Its identity therefore goes beyond one fixed protein.
CULTURAL CONTEXT
Richness without a heavy crust.
A cream-and-egg finish gives the broth softness and body. The vegetables remain visible, and the dish is served with enough liquid to welcome a spoon.
AT THE TABLE
Our boneless-chicken approach.
We use thigh pieces and potatoes for an approachable one-pot meal. Tempering the yolks before returning them to the pan helps create an even finish; gentle heat keeps the final broth smooth.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes