Inspired by “Gentse Waterzooi”
- 2 carrots, cut in 1-inch pieces
- 2 celery ribs, cut in 1-inch pieces
- ½ teaspoon parsley, chopped
- ½ teaspoon thyme
- 1 bay leaf
- salt & freshly ground black pepper
- 1 leek, (white parts: cut in 1-inch pieces)
- 1 cup mushrooms, sliced
- 4 medium red new potatoes Peeled and diced
- 4 egg yolks
- 1 cup cream
- 1 lemon, juiced
- 2 tablespoons butter
- Place the chicken in a heavy dutch oven. Add the carrots, celery, and onion: pour in the chicken stock. Let this all poach over a medium low heat. Poaching is just a low simmer. Add parsley, thyme and a bay leaf cook, about 30 minutes. Add salt and pepper, to taste.
- Cut the leeks into 1-inch sticks, slice the mushrooms and add to pot along with the diced potatoes for about 15 minutes.
- Take out the chicken when poached (check internal temp to: 170 degrees) slice into about 1 inch cubes and return to pot.
- REMOVE the bay leaf at this time!
- Mix the egg yolks with the cream in a medium bowl and add a ¼ cup full of hot stock while you whisk, then add another. You want to be careful not to end up with scrambled egg! By adding just a little at a time the yolk “tempers”. After you have added 3 of the ¼ cups of stock, now, you can add this mixture back into the dutch oven with the chicken pieces and vegetables. Stir in the lemon juice and butter. Season with salt, pepper and nutmeg. Finish cooking (just barely bubbling) for another 20 minutes.