Gentse Waterzooi

Gentse Waterzooi – chicken breasts with finely chopped vegetables, herbs and spring potatoes in sauce – is a popular folk dish in several provinces of Belgium. In the regions of Antwerp and Ghent, waterzooi always includes various finely chopped vegetables, chicken pieces and a sauce that is either heavily thickened or served almost as a soup. That’s why, in addition to a kitchen knife and fork, a waterzooi is always served with a tablespoon.

Make water with bouillon cubes and herbs half an hour.

Add the chicken breasts, continue to simmer lightly for a few minutes and then simmer for 30 minutes in very hot – but no longer boiling – soup.

In the meantime, steam the vegetables and onion rings with a little butter for 10 min. with the lid closed.

Boil the spring potatoes in salted water until soft.

Remove the chicken breasts from the soup and keep warm.

Thicken soup with cornflour and flour-butter mixture. Add pepper, cream, egg yolk and salt, stir.

Arrange chicken breasts on soup plates, place vegetables over meat, pour sauce into plate and garnish all around with potatoes.

Sprinkle chervil on top and bring to the table on the spot.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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