Traditional Waterzooi

Method

1. Chop the onion and garlic, sauté in a pot until softened.
2. Add chicken and cook until browned.
3. Add potatoes, broth, and bring to a boil.
4. Reduce heat, add cream and milk, and simmer until potatoes are tender.
5. Season with salt, pepper, and dill before serving.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.