Creamy Waterzooi with Chicken and Leeks

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety Belgian chicken and vegetable stew simmered with leeks and cream, traditionally served with crusty bread. This Belgian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, leeks, carrots 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

1.2 pounds, bone-in and skin-on chicken thighs
3, white parts only, thinly sliced leeks
2 medium, diced carrots
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons fresh, chopped dill
1 teaspoon salt
1/4 teaspoon white pepper

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Instructions

Step 1: Season 1.2 pounds chicken thighs with 1 teaspoon salt and 1/4 teaspoon white pepper, then pat dry.
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.
Step 3: Remove chicken, add 3 thinly sliced leeks and 2 diced medium carrots to the pot, and cook for 5 minutes until softened.
Step 4: Stir in 3 tablespoons all-purpose flour, cook for 1 minute, then slowly whisk in 2 cups chicken broth until smooth.
Step 5: Return chicken to the pot, bring to a simmer, cover, and cook for 25 minutes until chicken is tender.
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.
Step 7: Adjust seasoning and serve warm with crusty bread.