Waterzooi français

Method

1. 1 Sauté the leeks, carrots, and celery strips in butter for 10 minutes, making sure the vegetables don't brown.
2. 2 To prevent the vegetables from browning, the waterzooi should be a light-colored stew pot so that the vegetables are only softened.
3. 3 Arrange the chopped chicken pieces on top of the vegetables, pour in enough water to cover them, and simmer over low heat for 45 minutes.
4. 4 Add the potato cubes to the stew for the last 20 minutes.
5. 5 Beat the egg yolks with the fresh cream, then add a little hot broth to balance the temperature.
6. 6 Turn off the heat, pour the egg cream mixture into the pot and stir gently; reheat until the egg solidifies into crumbs.

With an appliance

• Pressure cooker 50 min

  Replace step 3: high-pressure simmering of chicken for 15 minutes, then quickly release the pressure; the potatoes and egg cream steps should still be done with the lid open.