Belgian Waterzooi

Method

1. Chop the onion, carrot, celery, and potatoes.
2. In a pot, sauté the vegetables with the chicken until browned.
3. Add chicken broth and bring to a boil.
4. Simmer until the chicken is cooked through.
5. Stir in heavy cream and thyme, then season with salt and pepper.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.