Belgian Chicken Waterzooi with Cream and Fresh Vegetables

1. 1

   In a large pot, melt butter over medium heat and sauté garlic, leek, carrot, and celery until soft.

2. 2

   Add chicken thighs to the pot, browning them on both sides for about 5 minutes.

3. 3

   Pour in chicken broth, bring to a simmer, and cook for 20 minutes until chicken is cooked through.

4. 4

   Remove chicken, shred it, and return it to the pot along with heavy cream.

5. 5

   Season with salt, black pepper, and chopped parsley, stirring to combine before serving.

Per serving