Country: Belgium Region / Locale: Ghent Servings: 4

Ingredients

• chicken thighs – 4 pieces / 500 g
• butter – 2 tablespoons / 30 g
• leek – 2 medium, sliced / 200 g
• carrots – 2 medium, sliced / 150 g
• celery stalks – 2, sliced / 100 g
• potatoes – 4 small, cubed / 300 g
• chicken broth – 4 cups / 960 ml
• heavy cream – 1 cup / 240 ml
• egg yolks – 2
• fresh thyme – 2 sprigs
• bay leaf – 1
• salt – to taste
• white pepper – to taste
• parsley – for garnish, chopped

Instructions

1. Melt the butter in a large pot over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
2. In the same pot, add the leeks, carrots, and celery. Sauté until soft.
3. Return the chicken to the pot. Add potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil and then simmer for 30 minutes.
4. Remove the chicken thighs and take the meat off the bone. Return meat to the pot.
5. In a bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot broth to the cream mixture to temper it, whisking continuously.
6. Stir the tempered cream mixture back into the pot, ensuring the stew does not boil. Heat through until thickened.
7. Serve hot and garnish with chopped parsley.

Substitutions

• chicken thighs -> fish fillets
• heavy cream -> coconut cream
• leek -> onion
• white pepper -> black pepper

Enhancements in the Next Evolution

• Add a squeeze of lemon juice for acidity before serving.
• Include a garlic clove sautéed with the vegetables for added depth.
• Offer a crusty bread side for dipping in the stew.