I recently shared a recipe about the homemade waffles which we made for our Chicken and Waffles dinner.
I don’t always think about sharing recipes of some of the foods which I’ve eaten for years but which are considered regional/ethnic foods of my rural area and family heritage. Chicken and Waffles is one of them. It’s actually a very simple meal to get together and truly a “from scratch” meal. Don’t knock it until you try it! You will find that it is very good over freshly made homemade waffles. 🙂
The ingredients list is quite short and we tend to make it after we’ve roasted a chicken in the oven and have leftovers. Take some left over or recently cooked chicken, cut into smaller pieces, and some chicken broth (either homemade or canned) and put both in a medium size pot (you can made as much or as little as you want). Get that heated and to a boil on your stove; now you need a thickening agent. We take equal parts cold water and flour and whisk together in a bowl until it’s smooth. Once you have that (start with 3/4 cup cold water and 3/4 cup flour; you can always make more) whisked together you will just whisk it slowly into your boiling chicken/broth mixture on the stove. Add it gradually because you may not need all of it to get to the consistency that you desire; really it is your choice on how thick you want the chicken mixture to be. I think when it coats a spoon nicely it is good. I don’t like it to be too thick and chunky; but if you prefer that, go for it. Once it is as thick as you want just keep it heated on the stove (don’t let it burn/stick to your pot), and stir it occasionally, while you make your waffles. Add some salt and pepper to your chicken mixture if you desire or add it to your plate at the table; your choice.
That’s all there is to it.
Serve over your favorite waffles and enjoy!
I just thought of ham, potatoes and green beans – have you heard of it?
What about Shoo-Fly pie? Have you heard of that one?!
Those are other Pennsylvania German/Pennsylvania Dutch recipes commonly made here.