Belgian Chicken Waterzooi from Ghent

Prepare the vegetables by cleaning the leeks thoroughly and slicing them into rounds. Peel and dice the carrots, celery, and onion into uniform small pieces. Peel and cube the potatoes into 1-inch pieces.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Sauté the onions, leeks, carrots, and celery for about 5-7 minutes until softened but not browned.

Season the chicken thighs with salt and white pepper, then add them to the pot along with the cubed potatoes, a sprig of thyme, and a bay leaf.

Pour in the chicken stock until the ingredients are just covered. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and potatoes are tender.

Once cooked, remove the chicken pieces and cut them into bite-sized chunks, then return them to the pot. Discard the bay leaf.

In a small bowl, whisk together the heavy cream and egg yolks to create the liaison (the thickening base).

Temper the cream mixture by slowly whisking in one ladleful of the hot broth from the pot, then pour the tempered mixture back into the pot while stirring constantly. Ensure the heat is very low; do not let the liquid boil after adding the eggs or it will curdle.

Stir in the fresh lemon juice and chopped parsley. Season with additional salt and white pepper to taste. Serve immediately in warm shallow bowls with a side of crusty baguette.