About this recipe:This traditional Flemish chicken stew recipe is a meal in itself. This dish contains chicken, leeks, onion and celery, which is thickened by cream and egg yolks. It's delicious, easy to make and highly satisfying.
2 tablespoons vegetable oil
1 (900g) whole chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 sticks celery, sliced
1 1/2 teaspoons salt
1.2 litres water
1 chicken stock cube
1/4 teaspoon nutmeg
1 tablespoon plain flour
1 tablespoon lemon juice
125ml double cream
2 egg yolks
1 tablespoon dried parsley
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oil in a large saucepan over medium-high heat and quickly brown the chicken pieces. Remove and set aside.
In the same pan, saute the leeks, onion, celery and salt until the vegetables are tender, but still crisp. Return the chicken to the pan and add the water, stock cube and nutmeg. Bring to the boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
In a small bowl, combine the flour and lemon juice; pour into the pan and stir.
Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pan. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.