Chicken and Waffles (Pennsylvania Dutch style). Amish chicken and waffles done the Pennsylvania Dutch way means roast chicken on a waffle with creamy gravy. DIRECTIONS 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. Chicken and Waffles (Pennsylvania Dutch style)

You can cook Chicken and Waffles (Pennsylvania Dutch style) using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chicken and Waffles (Pennsylvania Dutch style)
  1. Prepare 1 tbsp of olive oil.
  2. It’s 4 lb of chicken (whole or bone in pieces).
  3. Prepare 1 of salt and pepper and poultry seasoning.
  4. It’s 32 oz of box of low sodium chicken broth.
  5. You need 48 oz of box low sodium chicken broth.
  6. Prepare 2 medium of carrots (washed and halved).
  7. It’s 2 of bay leaves (I used dried).
  8. It’s 2 of stalks celery (cleaned and halved).
  9. Prepare 2 medium of onions (peeled and halved).
  10. It’s 12 tbsp of flour.
  11. Prepare 1 cup of cold water.
  12. You need 1 of Frozen Homestyle Waffles (or homemade).

And WE eat our chicken and waffles the Pennsylvania Dutch way: tender roasted or stewed chicken, shredded and lovingly put to bed atop a hot waffle (homemade or frozen…don't sweat the small stuff) and bathed in rich, smooth, creamy chicken gravy. Before you jump to Chicken and Waffles (Pennsylvania Dutch style) recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks. Healthy eating encourages a feeling of well being. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy kinds plays a part in a more wholesome.

Chicken and Waffles (Pennsylvania Dutch style) step by step

  1. Preheat your stock pot and heat the olive oil..

  2. Season all sides of chicken with salt, pepper, and poultry seasoning..

  3. Put chicken in pot and brown both sides..

  4. Add broth, bay leaves, celery, onion, and carrots to the pot..

  5. Simmer until chicken is well cooked and falling off the bone..

  6. Remove chicken from the pot and place in a large bowl. Let cool slightly until cool enough to handle..

  7. Remove skin and discard. Pull meat from the bones and tear into bite size pieces putting in a separate bowl..

  8. Remove bay leaves and vegetables from pot and discard. Let cool slightly and skim fat. (You can refrigerate and then the fat is very easy to skim.).

  9. In a small bowl add cold water and flour and whisk well until there are no lumps..

  10. Heat stock to a low boil, and add the flour/water mixture a little at a time stirring quickly after each addition..

  11. Check for seasoning before returning the chicken pieces to the pot..

  12. Toast waffles (or make waffles from scratch if you have the time!;).

  13. Serve chicken and gravy over the waffles, and ENJOY! We serve with mashed potatoes too. And whatever veggies you like on the side..

Chicken and waffles is a common dinner in Pennsylvania Dutch country, at least where I grew up. This recipe is very easy and so comforting. Usually we have it when we have leftover chicken and gravy, in which case the meal comes together very quickly. That would hit the spot right about now. :d. I am including a recipe for the pepper cabbage as well since that is another PA Dutch staple here that I love.