
When I was coming up with our weekly menu Matt told me he had an idea for a savory wild rice waffle topped with chicken in a sauce. Chicken & waffles is something that has been around forever but typically I think of fried chicken with waffles (which I'm most familiar with from the movie Tapeheads).
Our version is just total comfort food. A fluffy waffles gets a nutty flavor & a little texture from some Minnesota wild rice. Then its topped with a creamy chicken & mushroom sauce, almost like the filling in a hot dish. We were happy people eating this for dinner. Matt is already dreaming of other savory waffle & topping combinations.
Minnesota Chicken & Waffles
Creamy Chicken & Mushroom Sauce
1 1/2 T unsalted butter
4 oz crimini mushrooms, stems trimmed then sliced
1 T sherry
2 T all-purpose flour
1 c chicken stock
leaves from 3 sprigs of thyme
1/4 c heavy cream
1 c cooked chicken, chopped
salt & pepper
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until soft. Stir in the sherry & cook until syrupy. Sprinkle in the flour & cook while stirring for 2 minutes. Stir in the chicken stock 1/2 cup at a time, letting thicken between additions. Stir in the thyme & the cream. Cook until bubbly & thick. Add the chicken & cook until heated through. Season with salt & pepper.
Wild Rice Waffles
(adapted from I'm Just Here for More Food)
1 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
2 T unsalted butter, melted & slightly cooled
2 large eggs, beaten
1 cup milk
1/2 t sherry vinegar
1/2 cooked wild rice (please use real wild rice not a blend)
Mix the flour, baking powder, baking soda & salt together in a large bowl. Set aside.
In another bowl whisk the butter, eggs, milk & vinegar together. Stir in the wild rice. Pour into the dry mixture & stir until the batter just comes together, do not over mix. Let rest for 5 minutes.
Cook in a hot waffle iron that has been treated with cooking spray.
Makes 3 waffles
Serve the hot sauce over the waffles.
Makes 2 large servings.
Creamy Chicken & Mushroom Sauce
1 1/2 T unsalted butter
4 oz crimini mushrooms, stems trimmed then sliced
1 T sherry
2 T all-purpose flour
1 c chicken stock
leaves from 3 sprigs of thyme
1/4 c heavy cream
1 c cooked chicken, chopped
salt & pepper
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until soft. Stir in the sherry & cook until syrupy. Sprinkle in the flour & cook while stirring for 2 minutes. Stir in the chicken stock 1/2 cup at a time, letting thicken between additions. Stir in the thyme & the cream. Cook until bubbly & thick. Add the chicken & cook until heated through. Season with salt & pepper.
Wild Rice Waffles
(adapted from I'm Just Here for More Food)
1 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
2 T unsalted butter, melted & slightly cooled
2 large eggs, beaten
1 cup milk
1/2 t sherry vinegar
1/2 cooked wild rice (please use real wild rice not a blend)
Mix the flour, baking powder, baking soda & salt together in a large bowl. Set aside.
In another bowl whisk the butter, eggs, milk & vinegar together. Stir in the wild rice. Pour into the dry mixture & stir until the batter just comes together, do not over mix. Let rest for 5 minutes.
Cook in a hot waffle iron that has been treated with cooking spray.
Makes 3 waffles
Serve the hot sauce over the waffles.
Makes 2 large servings.
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski














