Ingredients for Pa Dutch Chicken Waffles
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How to Make Pa Dutch Chicken Waffles
- Heat 2 tablespoons of oil in a large stew pan over high heat. Season chicken pieces (about 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces) generously with salt and pepper.
- Add chicken to the pan and brown on all sides.
- Add 2 stalks celery (diced), 1 carrot (diced), 1/2 onion (diced), 1 bay leaf, and 2 cups of chicken broth to the pan.
- Reduce heat to low, cover, and simmer until chicken is very tender, about 1 hour.
- Remove chicken from the pot and set aside to cool slightly.
- Once cool, remove any fat and bones from the chicken. Shred or pull the chicken apart into small pieces.
- Skim excess fat from the broth.
- Discard the vegetables and bay leaf.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup cold water until smooth, creating a slurry.
- Bring the broth to a gentle boil.
- Gradually whisk in the flour-water slurry, stirring constantly to prevent lumps.
- Continue stirring until the gravy reaches your desired thickness. Season with salt and pepper to taste.
- Add the shredded chicken to the gravy and keep warm over very low heat.
- While the chicken simmers, prepare waffles according to your waffle iron's instructions and your favorite waffle recipe (about 10-12 waffles).
- If necessary, keep cooked waffles warm in a 200°F (93°C) oven.
- Serve the waffles topped with generous portions of the chicken and gravy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
40g
Carbs
3g