Chicken waterzooï

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Preparation info

  • Feeds

    four

    • Difficulty

      Medium

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Waterzooï (pronounced something like varterzoy) simply means to simmer in water. It’s an old Flemish dish that can be made of freshwater fish and eel but I love the creamy chicken version from Ghent in Belgium, a one-pot wonder of times past. Serve with a bowl of small boiled potatoes rolled in butter and parsley.

Ingredients

  • 1.6 kg (3 lb) free range chicken
  • 3 medium leeks, cleaned and trimmed
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Method

Wash and dry chicken. Place chicken in a large pot, and add enough cold water to just cover. Bring to the boil, skimming off any froth that rises to the surface. Slice leeks finely, and slice carrots and celery into 1 cm (½ in) slices. Add leeks, carrots, celery, bay leaves, salt and peppercorns, and simmer with a slight bubble for around 40 minutes, until chicken is tender and carrots are cook