Pa Dutch Chicken & Waffles Recipe #36166
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!
by Ocean~Ivy
1¼ hours | 15 min prep
SERVES 4
- 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
- waffle
- 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.
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5 stars