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Chicken and Waffles

Serves 6 to 8

Chicken and Waffles is a common dinner in Pennsylvania Dutch country, at least where I grew up. This recipe is very easy and so comforting. Usually we have it when we have leftover chicken and gravy, in which case the meal comes together very quickly. You could also use leftover turkey. However, I have added the instructions for making the chicken and broth from scratch so you can make it any time. By the way, fried chicken and waffles with a sweet sauce is a popular dish in some areas of the south. That sounds interesting and I might try it one day, but I think the PA Dutch version will remain my favorite.

Ingredients

Heat olive oil in a stew pan over high heat. Sprinkle both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add celery, carrot, onion, bay leaf and broth. Reduce heat to low; cover and simmer until chicken is tender, about 60 minutes. Remove chicken from pot; cool, remove fat and bones and pull apart into small pieces. Skim excess fat from the broth. Discard the vegetables (or eat as cook's treat). Mix the flour with the water until smooth. Bring the broth to a slow boil. Add the flour-water paste gradually, stirring rapidly after each addition. Continue until gravy is the desired thickness. Taste for seasoning. Add the chicken and keep warm over very low heat.

Meanwhile, make the waffles according to recipe and waffle iron. If necessary, place in a 200° F oven to keep warm. Serve the waffles topped with chicken and gravy.

Notes: My favorite waffles for chicken and gravy are cornmeal or whole wheat waffles, both of which are linked in the similar recipes. They are more flavorful and a heartier texture than waffles made with white flour and, therefore, pair well with the chicken. This recipe can easily be doubled using a whole chicken, or made in a lesser amount using some chicken parts. Extra waffles can be frozen for another use.

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