By Julia Child
- Total Time
- 55 minutes
- Rating
- 4(139)
- Notes
- Read community notes
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Featured in: CELEBRITY COOK; The Most Interesting Recipe I've Clipped: Julia Child
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Four to six servings
- 2large carrots
- 2medium onions
- 2tender ribs of celery
- 2medium-sized leeks, white and tender green parts only
- ½teaspoon dried tarragon
- Salt and freshly ground white pepper to taste
- 2½pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these
- 1½cups dry white French vermouth
- 1½ to 2cups chicken broth
- ½cup heavy cream
- 1½teaspoons cornstarch
- 6egg yolks
- 3tablespoons minced fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
651 calories; 43 grams fat; 15 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 37 grams protein; 1049 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
Step
2
Wash and dry the chicken pieces and set aside.
Step
3
Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
Step
4
When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
Step
5
Strain out the cooking liquid, degrease it and adjust the seasonings.
Step
6
Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
Step
7
To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
Step
8
Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Michael McDaniel
I've made this dish several times and it is so much better than it sounds when you read the recipe.
Yosa
I find that this makes a wonderful crock-pot dish to leave cook all day. The flavor combination is so lovely, and it is great over rice as well.
Karen Ray
Was getting ready to defrost chicken for this when I remembered a veal "steak" with bone in which needed cooking. Used the recipe exactly, but baked meat for two hours at 325 f. Absolutely lovely. Now we can try it with chicken and fish!
Gourmet Gal
I’ve had Waterzooi in Belgium and this is very close though not quite as rich. Honestly, I think they cook it with lots of cream there. But it is easy and delicious. It’s old-fashioned with the chicken on the bone but here in the US people really prefer boneless. I just remove the chicken from the bones before adding it the sauce. You need to cook the chicken on the bone to flavor the stock.
Julie Peterson
There is not a single picture of this recipe and I'm having a hard time imagining eating chicken on the bone with little tiny matchstick vegetables as a soup or in a soup bowl. Can anyone clarify? Thank you in advance.
Marcie Gauntlett
Ii was given recipe by friend in Brussels..she claimed that celery root was key! I find it makes the dish totally unique an I included it in my new cookbook. 😋
Kevin W
This had potential although I wasn’t overjoyed by my first results. Next time I will double the tarragon and add more cornstarch. I also want to use boneless, skinless thighs. Another idea would be to steam mussels in the vegetables and vermouth, then finish with the yolks, cream, and starch.
Stephen Schwab
I had to put this in the fridge overnight because something came up; started it the next day and it was all so tasty. Subtle flavors. Don't over do it with the tarragon. This is not a spicy dish. It is hearty and comforting and so dang easy.
cindy
Wont make again. Basically a creamy chicken noodle soup with bone-in chicken. The chicken is tasty, but not worth the effort.
Karen Ray
Was getting ready to defrost chicken for this when I remembered a veal "steak" with bone in which needed cooking. Used the recipe exactly, but baked meat for two hours at 325 f. Absolutely lovely. Now we can try it with chicken and fish!
Yosa
I find that this makes a wonderful crock-pot dish to leave cook all day. The flavor combination is so lovely, and it is great over rice as well.
L. Devine in California
Did you strain the juices and reheat in the crockpot or on the stove?
Michael McDaniel
I've made this dish several times and it is so much better than it sounds when you read the recipe.
Private notes are only visible to you.
