AMISH CHICKEN AND WAFFLES
Amish chicken and waffles done the Pennsylvania Dutch way means roast chicken on a waffle with creamy gravy. It's epic comfort food.
Provided by Casey Barber
Categories Meat Mains
Time 1h
Number Of Ingredients 13
Steps:
- Pull the meat from the roasted chicken and cut or shred into bite-size pieces. Keep warm in a 250-degree oven until ready to assemble and serve.
- Preheat a 4-square waffle maker.
- Separate the egg yolk and white, and reserve the egg white in a small bowl.
- Melt the butter in a small saucepan and remove from heat to cool slightly.
- Whisk the egg yolk and milk together in a large bowl.
- Add the melted butter, flour, baking powder, sugar, and salt to the egg and milk. Whisk together until just barely combined; some lumps may remain.
- Beat the egg white by hand or with an electric mixer until soft peaks form.
- Gently fold the egg white into the batter with a spatula.
- Grease the waffle maker, if necessary, and pour the batter evenly into the waffle iron. Depending on the depth and size of your waffle maker, you may have a bit of leftover batter. Cook according to your waffle maker's specifications.
- Melt the butter in a heavy-bottomed saucepan or deep skillet over medium-low heat.
- Sprinkle the flour evenly over the melted butter and whisk to incorporate into a roux.
- Cook, whisking frequently, until the roux turns toasty golden. It will remain pale for a few minutes, then toast quickly, so keep an eye on it.
- Drizzle in the chicken stock, whisking constantly as it's added. The flour will clump, but continue to whisk and the gravy will smooth itself out.
- Add the half and half and cook, stirring frequently, until the gravy thickens and comes to a simmer.
- Remove from the heat and season with salt and pepper to taste.
- Place a waffle on a plate, top with shredded roast chicken, and drizzle with gravy. Add mashed potatoes if you're into it. That's all you need.
PA DUTCH CHICKEN & WAFFLES
When my mom was little she used to get this at a favorite diner. For years, she has told me how she misses this recipe for chicken & waffles and how she wished she found a recipe. I found it for her and she was sooo happy. It brought back many happy memories 8) I thought it was a cozy, yummy recipe to post. Enjoy!
Provided by OceanIvy
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
- Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
- Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
- Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
- Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
- Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
- Continue until gravy is the desired thickness and taste for seasoning.
- Add chicken and keep warm over very low heat.
- While cooking, make waffles according to recipe and waffle iron instructions.
- If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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- Season both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add celery, carrot, onion (saffron if using) and broth.
- Reduce heat to low; cover and simmer until chicken is tender, about 45 minutes. Remove chicken from pot; cool, remove fat and bones and pull apart into small pieces.
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