Herbed Chicken and Waffles

Ever since I saw Bobby Flay make stuffing waffles, I have been dying to make stuffing waffles on my own. In fact, I talked about stuffing waffles so much, my mother bought me a new Oster waffle maker. I was going to make turkey and waffle sandwiches after Thanksgiving. I could not wait for the day after Thanksgiving. Well, we ran out of turkey for the first time in my life this year. No leftover turkey and waffle sandwiches for me! I have been thinking of how to make this waffle dream come true ever since. One of my favorite dishes is herbed chicken so I thought, this should be perfect! Chicken and waffles a different kind of way. I have been using this chicken recipe for quite some time. It is finally just the way I like it. It has been adapted from Julia Child’s coq au vin. This chicken paired with the waffles is one of my favorite dishes!


Ingredients

5-6 pounds of chicken thighs

¼ cup of olive oil

1 sweet onion, chopped

1.5 cups of pinot noir

1 cup of chicken stock

1-2 tsp dried rosemary

1-2 tsp Herbs of Provence

3 tablespoons of flour

Salt, pepper and garlic powder to taste

1 box/bag of store bought stuffing mix


Heat a large skillet to medium heat. Add olive oil to the skillet. Sprinkle salt, pepper and garlic powder on chicken thighs. Place chicken into the skillet skin side down. Brown chicken on both sides. It will take about 5-7 minutes per side.


Remove the chicken from the pan and drain off the grease in the skillet. Wipe it clean. Return chicken to skillet, skin side down.


Add chopped onion to skillet. Tuck the onions around the chicken. Sprinkle the dried herbs over the chicken and onions. Cover the skillet and cook for about 5 minutes. Turn the chicken and cook for another 5 minutes.


Evenly, sprinkle the flour over everything. Turn the chicken a couple of times and stir the onion and herb mixture. Cook for another 5 minutes . Move the center chicken thighs to the sides of the skillet. Mix the wine and chicken stock together. Slowly stir in about half the mixture. Using a wooden spoon scrape the brown bits from the center of the pan. Put the chicken pieces back in the center and pour in the rest of the wine mixture in. Cover again and simmer for 30 more minutes. Juices should run clear once cooked through. Let rest for about 5 minutes before serving.


While the chicken is in the last 30 minutes of cooking, make the stuffing according to the stove top directions.


Heat up a waffle maker and make the waffles according to the waffle maker directions. I used the Oster single waffle maker. It was set halfway between medium and high. I used approximately ¾ of a cup of stuffing for each waffle. It took about 4 minutes per waffle.


To plate this, lay one waffle on a plate and top with a piece of chicken. Spoon the herb gravy from the skillet over the chicken.


This chicken pairs wonderfully with roasted or mashed potatoes as well. The waffles are delicious but the chicken is the star of the show.




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