A traditional creamy Flemish stew made with chicken, tender vegetables, and an egg-and-cream liaison.
Ingredients
- 2 pieces free-range chicken thighs
- 1 piece onion
- 2 pieces leek
- 2 pieces carrot
- 2 pieces celery stalk
- 30 g unsalted butter
- 20 g T55 wheat flour
- 500 ml chicken stock (homemade or store-bought)
- 200 ml heavy cream (30% milk fat)
- 2 pieces egg yolks
- 1 tbsp fresh lemon juice
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- a few sprigs fresh parsley
- to taste fine salt
- to taste ground white pepper
- 1 pinch freshly grated nutmeg
Method
- Prepare the vegetables: thinly slice the onion, cut the leeks into rounds, including the white and tender green parts, and dice the carrots and celery into small pieces.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion and leeks and sweat for 5 minutes without browning.
- Add the carrots and celery and continue cooking for 2 minutes, stirring.
- Sprinkle in the flour, stir, and cook for 1 minute to form a light roux.
- Gradually pour in the chicken stock, see the prepared component, whisking to prevent lumps. Add the thyme and bay leaf.
- Add the whole chicken thighs, season lightly with salt and pepper, bring to a simmer, cover, and simmer for 35 minutes, until the chicken is tender.
- Remove the chicken thighs, debone them if desired, and return the meat to the saucepan. Discard the bones, thyme, and bay leaf.
- In a bowl, whisk the egg yolks with the cream and lemon juice.
- Off the heat, pour a ladleful of the hot liquid into the bowl to temper the mixture, then pour it back into the saucepan while stirring gently. Do not boil again.
- Adjust the seasoning with salt, white pepper, and nutmeg. Add the chopped parsley. Serve immediately in shallow bowls or soup bowls.
Nutrition
Per serving
- Energy
- 713.8 kcal
- Protein
- 23.46 g
- Carbohydrate
- 30.3 g
- Fat
- 56.47 g
- Fibre
- 9.21 g
- Calcium
- 217.15 mg
- Iron
- 3.23 mg
- Magnesium
- 56.61 mg
