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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (487g) Recipe makes 4 servings |
||
| Calories 437 | ||
| Calories from Fat 253 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.1g | 43% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 210mg | 8% | |
| Potassium 654mg | 18% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.0g | ||
| Protein 34.7g | 69% | |
Ingredients
- olive oil
- 1/2 whole chicken
- salt & pepper, to taste
- 1 stalk celery
- 1 medium carrot
- 1 small onion, peeled
- 1 bay leaf
- 2 (18 1/8 ounce) cans low sodium chicken broth
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- waffles
Directions
1
Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.2
Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.3
Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.4
Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.5
Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.6
Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.7
Continue until gravy is the desired thickness and taste for seasoning.8
Add chicken and keep warm over very low heat.9
While cooking, make waffles according to recipe and waffle iron instructions.10
If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Western
- Cuisine > North American > United States > Northeastern > Pennsylvania Dutch
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: 2dcaribbean
On Feb 18, 2009
I have been looking all over for this recipe!!!! I grew up on this! My Mom and Grandmother used to make it and didn't write the recipe down. I tried to make it from memory but it just wasn't right. THANK YOU SO MUCH!!!!!!!!!!!!!!!
From: Chef #1122973
On Jan 10, 2009
I haven't tried this particular recipe yet but plan to. I am from Lancaster County, Lancaster, PA born and raised. I love Chicken and Wafles and miss my mother making it. I don't use Belgin Waffles since they are sweet and that is not the taste that goes with this great recipie.
From: Chef #460438
On Mar 5, 2007
Don't forget the saffron to give it the wonderful golden color...just a few threads.
From: Chef #833915
On May 6, 2008
I first tried chicken and waffles in Lancaster, Pennsylvania when my aunt and I went there on vacation in 2007. The other day, I suddenly had a craving for this dish, so decided to look up a recipe and found this one. I made it in the hopes that it would taste like the dish I had on vacation. This recipe is yummy and, yes, tastes very similar to the dish I had! I used boneless, skinless chicken breast and not very much canola oil in either the main dish or the waffles, so I hope I cut down some on the fat content (yikes)! For anyone who hasn't tried chicken and waffles, it is a rather strange-sounding meal, but very tasty, and really filling and satisfying - sort of like a pot pie on a waffle. Definite comfort food!
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