Liège-Style Waterzooi with Potatoes

By AislePrompt Editorial · ·

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 creamy, comforting stew inspired by the region's traditional fish or chicken soup, simmered with leeks and potatoes. This Belgian-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, potatoes, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 45 min Serves 4 Belgian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice potatoes into 1/2-inch cubes and slice leeks into 1/4-inch rounds. Place chicken thighs in a large pot and sauté over medium heat for 5 minutes until golden.
  2. Step 2: Add potatoes, leeks, white wine, bay leaf, salt, and pepper. Stir to coat, then simmer for 25 minutes until chicken is tender and potatoes are soft.
  3. Step 3: Stir in cream and cook for 5 minutes until thickened. Adjust seasoning and serve with crusty bread.

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