Julia Child's Chicken Waterzooi | Jamie & Julia

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable than breasts.

Julienne the carrots, celery, and onion into matchstick pieces.

Heat 2 tablespoons of butter in a large pot over medium heat.

Add the julienned vegetables and cook slowly for 10 minutes.

Prepare the chicken by cutting it in half and separating the breast from the legs and thighs.

Season the chicken pieces with salt and pepper and place them in the pot with the vegetables.

Add 1/4 teaspoon of dried tarragon, 1 cup of dry white vermouth, and 2 cups of chicken broth to the pot, ensuring the liquid almost covers the chicken.

Transfer the pot to a preheated oven at 325 degrees Fahrenheit for 30 minutes.

Check if the chicken is done by pricking the drumsticks with a fork to see if they are tender.

Remove the chicken pieces from the pot and skim off any fat from the liquid.

In a mixing bowl, whisk together 6 egg yolks and 1/2 cup of heavy cream.

Temper the egg yolk mixture by slowly adding a ladleful of hot liquid from the pot while mixing.

Pour the tempered egg yolk mixture back into the pot with the chicken and vegetables.

Return the pot to moderate heat and swirl gently until the sauce thickens, being careful not to let it simmer to avoid curdling the eggs.

Remove the bay leaf from the pot and adjust seasoning with additional salt and pepper if needed.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens