Chicken Waterzooi

Place the chicken thighs in a large pot, cover with chicken stock, add the coarsely chopped onion, garlic, thyme and bay leaf. Bring to a boil, reduce the heat and simmer covered for 30 minutes.

Remove the chicken from the broth and set aside. Strain the broth, discarding the onion, garlic, thyme and bay leaf.

Cut the carrot into thin strips and the leek and celery into thin strips as well. Put the vegetables in a clean pot and pour in the strained broth. Simmer for 10 minutes over medium heat so the vegetables stay slightly firm.

Peel the potatoes, cut into large chunks and boil separately in salted water for 15–20 minutes until tender. Drain.

Whisk the cream together with the egg yolks. Pour the mixture into the hot broth with the vegetables after removing the pot from the heat, stirring constantly. Do not let it boil, so the yolks don't curdle.

Return the chicken and potatoes to the pot and warm through for 2–3 minutes over low heat, without bringing to a boil. Season with salt and black pepper.

Arrange the chicken, potatoes and vegetables on plates, ladle over the creamy broth and sprinkle with finely chopped parsley.