Chicken Waterzooi
Chicken Waterzooi
Waterzooi literally translates to “watery mess”, but this dish is anything but. Rich and creamy comfort food has been lightened up with a quick swap of the traditional full cream for evaporated milk. It’s a hug in a bowl.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 4 cups chicken stock
- 2 skinless chicken breasts
- 2 leeks
- 2 carrots
- 2 celery stalks
- 1 tbsp butter
- 2 tsp chopped rosemary
- 1 egg yolk
- 2 tbsp tapioca flour or cornflour
- 340mL can light evaporated milk
- Parsley, to garnish
Method
- Place the chicken stock into a saucepan and add the chicken breasts.
- Bring to the boil and then simmer for 10 mins.
- Remove the chicken and sit aside to cool slightly before cutting into chunks.
- Meanwhile, slice the leeks, carrots and celery into bite-sized pieces.
- Melt the butter in a large pot over medium-high heat and sauté the vegetables, along with the rosemary, until softened.
- Pour the chicken stock into the pot and bring to a simmer. Return the chicken breast pieces to the pot.
- Place the egg yolk and tapioca starch into a small bowl and whisk together to form a thick paste.
- Add ¼ cup of light evaporated milk and whisk until combined.
- Pour this mixture into the pot and then add the remaining light evaporated milk. Stir well over medium heat to thicken.
- Taste and season as required — this will depend on the salt levels of your stock.
- Garnish with parsley before serving with thick, crusty bread.
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