Chicken Waterzoï Recipe

Preparation of the chicken. Debone the chicken and remove the skin.

Preparation of chicken broth Heat the oil in a pot. Sauté the carcass, neck, and tips of the wings. Add the green part of the leek, a carrot, the onion studded with 2 cloves, the bouquet garni, peppercorns, and coarse salt. Add 1 liter of water. Cook for 20 minutes without covering.

Preparation of the filling. In the meantime, clean the carrots and leeks. Cut them into sticks as well as the celery. Peel the turnips and cut them into large cubes. Melt the butter in a skillet, add all the vegetables, season generously with salt and pepper, then let cook gently covered for 15 minutes.

Cooking: In a cast iron pot, melt the butter, sear the pieces of chicken over high heat, season with salt and pepper, then add white wine, cover, and cook for 10 minutes on low heat.

Add the vegetables and 3 or 4 ladles of the prepared broth, and let cook for 30 minutes.

Preparation of the potatoes Meanwhile, peel the potatoes and cook them for 20 minutes in salted boiling water. Add them to the pot 5 minutes before the cooking of the stew is finished.

Preparation of the sauce Mix and whisk the fresh cream and egg yolks in a saucepan over a bain-marie, incorporating 1/4 liter of the remaining boiling broth. Pour this sauce into the pot of the dish. (be careful not to let it boil). Serve, adding a little tarragon.