Chicken Waterzooi

Chicken Waterzooi

Chicken Waterzooi

By: Naomi Sherman

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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