You’ll Need
For the Chicken
650g boneless chicken thigh fillets, cut into large pieces
1 tbsp olive oil
½ tsp sea salt
½ tsp white pepper
For the Waterzooi
1 leek, finely sliced
2 carrots, cut into thin batons
1 celery stick, finely sliced
300g baby potatoes, quartered and parboiled for 6 minutes
250ml hot chicken stock
100ml double cream
1 egg yolk
1 tsp Dijon mustard
1 tbsp chopped parsley
To Finish
Fresh dill
Lemon juice
Optional but Dangerous
Buttered bread
Extra cream
Belgian blond ale
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, salt and white pepper.
Air fry for 9 minutes, shaking halfway, until lightly browned.
Place the leek, carrots, celery, potatoes and hot stock in a deep heatproof dish.
Air fry at 185°C for 10 minutes, stirring once, until the vegetables begin to soften.
Add the browned chicken and cook for another 7 minutes.
Whisk the cream, egg yolk and Dijon mustard together in a bowl.
Stir a spoonful of hot broth into the cream mixture, then pour it gently into the dish.
Air fry at 170°C for 3-4 minutes without boiling, until lightly thickened and the chicken reaches 75°C.
Finish with parsley, dill and a squeeze of lemon.