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🍲 Belgian Chicken and Vegetable Stew (Waterzooi)

420 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg)
• 4 sprigs thyme
• 1 bay leaf
• 1 stalk parsley
• 1 tsp peppercorns
• 1 tsp allspice berries
• 1 carrot
• 200 g waxy potatoes
• 1 zucchini
• 100 g green beans
• 300 g cauliflower florets
• 2 spring onions
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 1 tbsp finely chopped parsley

Instructions

1. 1. Wash the chicken thoroughly and pat it dry with a kitchen towel.
2. 2. Pour about 2 liters of water into a large pot and place it on the stove.
3. 3. Place the whole chicken into the cold water.
4. 4. Bring the water to a boil.
5. 5. Ensure the chicken is completely covered with water. Add more water if necessary.
6. 6. Skim off the foam that rises to the surface with a spoon.
7. 7. Let the chicken simmer gently on low heat for about 1 hour.
8. 8. Add thyme, a bay leaf, parsley, and peppercorns and allspice berries to the broth during the last 10 minutes.
9. 9. Remove the chicken from the pot and let it cool down briefly.
10. 10. Peel the skin off the chicken.
11. 11. Separate the meat from the bones.
12. 12. Shred the chicken meat into small pieces.
13. 13. Strain the broth through a fine sieve to remove solids.
14. 14. Continue to boil down the clear broth until you have exactly 1 liter of liquid.
15. 15. Wash the carrots, potatoes, and zucchini under running water.
16. 16. Peel the carrots and potatoes.
17. 17. Remove the hard ends and any green parts from the zucchini.
18. 18. Cut the carrots, potatoes, and zucchini into stick-shaped pieces.
19. 19. Wash the beans and trim the ends.
20. 20. Halve the beans lengthwise if they are large, or leave them whole.
21. 21. Wash the cauliflower and let it drain well.
22. 22. Wash the spring onions and trim off the dry tips.
23. 23. Slice the spring onions diagonally into thin rings.
24. 24. Add the potatoes, carrots, beans, and cauliflower to the hot broth.
25. 25. Let the vegetables simmer gently in the broth for about 15 minutes.
26. 26. Add the zucchini, spring onions, and prepared chicken meat to the pot.
27. 27. Cook everything for another 5 to 10 minutes until the vegetables are tender.
28. 28. Stir the cream into the stew.
29. 29. Season the stew to taste with salt and pepper.
30. 30. Sprinkle the finished dish with fresh parsley and serve.

Nutrition per serving

• kcal: 420
• Protein: 65 g · Fett/Fat: 10 g · Carbs: 16 g