Creamy Waterzooi with Chicken and Leeks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety Belgian chicken and vegetable stew simmered with leeks and cream, traditionally served with crusty bread. This belgian-inspired chicken ready in about 60 minutes pairs white parts only, thinly sliced leeks, medium, diced carrots, tablespoons all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Belgian cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.2 pounds chicken thighs with 1 teaspoon salt and 1/4 teaspoon white pepper, then pat dry.
  2. Step 2: Heat 1 tablespoon oil in a large pot over medium-high heat; brown chicken skin-side down for 6 minutes until golden, then flip and cook 4 more minutes.
  3. Step 3: Remove chicken, add 3 thinly sliced leeks and 2 diced medium carrots to the pot, and cook for 5 minutes until softened.
  4. Step 4: Stir in 3 tablespoons all-purpose flour, cook for 1 minute, then slowly whisk in 2 cups chicken broth until smooth.
  5. Step 5: Return chicken to the pot, bring to a simmer, cover, and cook for 25 minutes until chicken is tender.
  6. Step 6: Discard skin and bones, then stir in 1 cup heavy cream and 2 tablespoons chopped dill; cook for 3 more minutes until slightly thickened.
  7. Step 7: Adjust seasoning and serve warm with crusty bread.

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Frequently asked questions

How long does Creamy Waterzooi with Chicken and Leeks take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Waterzooi with Chicken and Leeks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced carrots from drying out.

Can I substitute ingredients in Creamy Waterzooi with Chicken and Leeks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Waterzooi with Chicken and Leeks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Waterzooi with Chicken and Leeks?

Belgian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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