Belgian Waterzooi Chicken with Peas

Ingredients

• 12 oz boneless chicken thighs, cubed
• 1 cup frozen peas
• 2 cups low-sodium chicken stock
• 1/3 cup heavy cream
• 1 large egg yolk
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 5 to 6 minutes, until soft and translucent but not coloured. Waterzooi is a pale stew and should stay that way.
2. Add the garlic and cook for 30 seconds, then pour in the stock and bring it to a gentle simmer.
3. Add the cubed chicken, lower the heat so the surface barely trembles, and poach for 12 to 15 minutes, until the pieces are cooked through to 165F (74C) and still tender. A rolling boil will make them tough and stringy.
4. Lift the chicken out with a slotted spoon and set it aside. Add the peas to the broth and cook for 3 minutes, then take the pan off the heat.
5. Whisk the cream and egg yolk together in a bowl. Ladle in a cup of the hot broth in a slow stream, whisking constantly, to temper the mixture.
6. Pour the tempered liaison back into the pan and return it to the lowest heat. Stir for 3 to 4 minutes until the broth thickens just enough to coat a spoon; if it boils, the yolk will scramble.
7. Return the chicken to the pan to warm through for a minute, then season with salt, pepper, the dill, and a squeeze of lemon. Serve in deep bowls with the fresh herbs.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.