Chicken, Ghent Style

Waterzooi de Poulet Gantoise. Belgium

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 tender 3lb chicken
  • 1 carrot
  • 2oz mushrooms
  • 2 leeks
  • 2 sticks white celery
  • 1oz butter
  • 1Β½oz flour
  • ΒΌ pint single cream
  • 2 egg yolks, beaten


    Prepare the chicken for poaching. Make a julienne of the vegetables by trimming, scraping and washing the carrot, leeks and celery, and cutting all the vegetables into matchsticks. Put the chicken and julienne into a saucepan, cover with four pints boiling water, and poach for forty-five minutes. Drain but reserve the liquid. Make a roux by melting the butter, adding the flour and cooking them together for a few moments without browning. Add enough cooking liquor gradually to make a pouring sauce. Add the cream and then the egg yolks. Remove the sauce from the heat at once, and stir to incorporate the cream and eggs and thicken it. If necessary, return to the heat for a moment or two, but on no account let the sauce boil. When it thickens, keep it warm by standing the pan in a dish of hot water. Cut the chicken into neat pieces, removing the bones and skin. Put the chicken pieces, vegetables and sauce into a deep dish for serving. Serve with boiled potatoes.