1 - Put the chicken, water and one garlic clove in a large saucepan.

2 - Place it over medium-high heat until boiling.

3 - Then turn the heat low, cover the pan and simmer the chicken for 10 minutes.

4 - Remove the chicken leg and breast.

5 - Keep the fresh chicken stock for later.

6 - Let the chicken cool.

7 - Then dice the chicken breast up.

8 - Pick the meat off the leg.

9 - Discard any bones and skin.

10 - Slice the leek, celery and carrot finely (julienne).

11 - Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

12 - Then add the sliced vegetables.

13 - Season with pepper and salt.

14 - Stir and cook the vegetables for 3 minutes.

15 - Then add the shredded and diced chicken.

16 - Cover the pan and cook the chicken and vegetables for 5 minutes.

17 - Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

18 - Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream.

19 - This is Belgian comfort food! Cover the pan and cook the stew for 20 minutes until the potatoes are tender.

20 - Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup.

21 - Whisk and add it back to the pan to thicken the sauce.

22 - Stir all the ingredients and then turn the heat very low.

23 - Check the seasoning and add extra pepper or salt to taste.

24 - Remove the rosemary and bay leaves.

25 - Divide the stew over deep plates and drizzle with the remaining cream sauce.

26 - Serve hot.