Belgian chicken waterzooi

Ingredients

For 1 serving

• Chicken breast140 g
• Potatoes150 g
• Leek0.5
• Carrots1
• Celery40 g
• Chicken broth450 ml
• Egg yolks1
• Cooking cream20 g
• Parsley5 g
• Saltto taste
• White pepperto taste

Contains: lactose, eggs, celery,

Method

1. Wash the leek well; peel the carrots; cut the leek, carrots and celery into julienne (thin sticks about 5 cm long). Peel the potatoes and dice them into about 1.5 cm pieces; cut the chicken breast into pieces of about 3 cm.
2. Bring the chicken stock to the boil in a saucepan, add the leek, carrots and celery and cook over medium-low heat for 10 minutes, until the vegetables are soft.
3. Add the potatoes and chicken and cook for 15 minutes over low heat, until the potatoes are tender and the chicken is white right through; season with salt.
4. In a bowl whisk the egg yolk with the cream, then pour in a ladle of hot broth in a thin stream, whisking all the time.
5. Take the pot off the heat and pour in the mixture, stirring, until the broth turns silky; don't let it boil again or the yolk will scramble.
6. Chop the parsley and serve with the parsley and a pinch of white pepper.