Creamed Chicken over Whole Wheat Waffles
0
- Prep Time15 mins
- Total Time35 mins
- Makes4 to 6 servings
Photo: Roberto Caruso
Before you think one of these things just doesn’t belong here, think of waffles as an alternative to mash potatoes, just waiting to soak up the delicious gravy you’re about to whip up.
Ingredients
¼ cup unsalted butter
½ cup chopped onion
½ cup diced celery
1 cup diced carrot
¼ cup flour
2 cups sodium-free or homemade chicken stock
2 tbsp cream
3 cups diced cooked roast or rotisserie chicken
1 cup fresh or frozen (defrosted) green peas
½ tsp salt
dash black pepper
¼ cup chopped parsley
Waffles
1 ¼ cup whole wheat flour
¼ cup cornstarch
2 tbsp cornmeal
1 tsp sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 large eggs
1 ½ cups buttermilk
¼ cup melted unsalted butter
Instructions
Creamed Chicken: Melt butter in a large frying pan over medium heat. Add onion, celery and carrot; sauté for 5 min or until vegetables are softened. Add flour and stir well to coat vegetables. Cook, stirring, for 2 min. Slowly add stock to pan, stirring to dissolve flour. Add cream. Bring mixture to a gentle simmer; cook for 2 min longer or until vegetables are tender and sauce is flavourful. Add chicken and peas; simmer for 1 min longer. Season with salt and pepper. Keep warm.
Waffles: Combine flour, cornstarch, cornmeal, sugar, salt, baking powder and baking soda in a large bowl; stir until blended. Make a slight well in centre. Crack eggs into well, along with dry ingredients. Pour buttermilk and butter overtop. Stir ingredients with a fork until ingredients are blended and batter is slightly lumpy.
Preheat waffle iron. Lightly grease with vegetable oil, if desired. Using about ½ cup of batter for each waffle, pour in batter. Cook for 3 minutes or until waffles are crisp and golden.
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