Chicken And Waffles
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
64
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Flour1 cup
Whole Wheat Flour2 tbsps
Sugar4 tsps
Dry Mustard1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Kosher Salt2 cups
Buttermilk1 cup
Unsalted Butter (melted)2
Eggs1 tbsp
Thyme (finely chopped fresh)4 cups
Heavy Cream1 tbsp
Dijon Mustard (grainy)Directions:
1
Special equipment: A waffle iron Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt
2
In a separate bowl, whisk together the buttermilk, melted butter, and eggs
3
Combine the wet ingredients, dry ingredients, and thyme to form waffle batter
4
Ladle the batter into the waffle iron, following the manufacturer's instructions
5
While the waffle iron is closed, trim any overflow with the back of a knife
6
Cook until golden
7
Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce
8
Preheat the oven to 400 degrees F
9
Heat a large ovenproof skillet over high heat
10
Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper
11
Place the chicken skin-side down in the hot skillet
12
Cook for 3 to 4 minutes until the skin is golden and crispy
13
Turn the breasts over and cook for another minute
14
Flip the chicken back onto the skin side and place the skillet directly in the oven
15
Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*)
16
Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**)
17
Diagonally slice each chicken breast into 3 pieces
18
In a stainless-steel saucepan, combine the cream and thyme
19
Cook over medium-high heat until reduced by one half
20
Remove from the heat and whisk in both Dijon mustards and salt
21
Serve warm
22
The sauce can be stored in a covered container in the refrigerator for several days
23
Reheat over gentle heat while stirring constantly