Chicken Waterzooi

Ingredients

• 400 g Chicken Thigh
• 30 g Butter
• 1 pcs Leek
• 2 pcs Celery
• 1 pcs Carrot
• 2 pcs Bay Leaves
• 700 ml Chicken Stock
• 2 pcs Potato
• 2 pcs Egg Yolk
• 120 ml Heavy Cream
• 0.5 tsp White Pepper
• 1.5 tsp Kosher Salt
• 2 tbsp Parsley
• 2 tbsp Chervil
• 1 pcs Lemon
• 4 pcs Thyme

Method

1. Thinly slice the {leek}, {celery}, and {carrot}, and dice the {potato} so they cook evenly and keep the broth refined.
2. Melt {butter} in a heavy pot over medium-low heat, add the prepared {leek}, {celery}, and {carrot}, season with {kosher_salt}, and sweat for a few minutes until softened but not colored.
3. Pat the {chicken_thigh} dry so it poaches cleanly, nestle it into the pot with the {potato}, {bay_leaves}, and {thyme}, add the {chicken_stock}, season again with {kosher_salt}, bring just to a gentle simmer over medium heat, then reduce to low and cook until the chicken is tender and the {potato} is soft.
4. Whisk the {egg_yolk}, {heavy_cream}, and {white_pepper} in a bowl until smooth so the finish thickens the broth without curdling.
5. Lift the {chicken_thigh} onto a board and pull it into large pieces. Lower the pot to very low heat, whisk in the {egg_yolk} and {heavy_cream} mixture off the boil, return the {chicken_thigh}, add the {parsley}, and warm gently until the broth turns silky and lightly coats a spoon. Brighten with a squeeze of {lemon} and taste for more {kosher_salt} and {white_pepper}.
6. Ladle the waterzooi into warm bowls and finish with the {chervil} for a fresh anise note over the rich broth.