Prep 15 mins
Cook 1 hr
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!
- 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
- 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.
As someone who grew up in Lancaster County, this recipe brings back a lot of great of simpler times and people. This version of the recipe with just a little bit more pepper yields a very authentic version of what I remember, however my mom wouldn't be caught dead making any less than about four times the amount of this recipe!! Us Dutchies can eat, dontcha know?
Wonderful!! Made it like the recipe with only a few mods. Saved to cookbook.
Excellent taste. I am from Lewisburg, Central Pa. We are Dutch, as much as Lancaster, with weekly markets, etc. My only comment, the next time I make it, I am doubling the flour in the thickener. The gravy was way to thin. To thicken correctly, by simmering, you have no sauce left because of cooking time for flour recommended. This is definitely a keeper and a recipe I grew up with. A poster mentioned saffron, an ingredient not in recipe and one not used in Pa Dutch area.where I lived. Also Belgium Waffles, which I love, are not part of Central Pa heritage. I happen to use a Belgium iron to make my waffles, but the recipe is basic waffles.