This hearty meal is a Pennsylvania classic, perfect for brunch, lunch or supper! A throwback to the meals eaten during the mid-1800s by the German immigrant community in Berks County, this is proof that waffles are as versatile as any other type of bread, like rolls, biscuits or sliced baguette, that’s commonly served with savory meals. Find this recipe, and more like it, in local food writer Mike Madaio‘s forthcoming book, Lost Mount Penn: Wineries, Railroad and Resorts of Reading, which comes out on November 18, 2019.
Berks-Style Chicken and Waffles
|Prep Time||Cook Time||Total Time|
|15 min||15 min||30 min|
You can make this first and keep it over very low heat, covered, while preparing the waffles.
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 to 3 cups chicken stock, warmed
- Frozen peas and carrots, optional
- Cooked, shredded chicken thighs, or rotisserie chicken, shredded
- Salt and pepper to taste
- Make a roux: Melt butter over medium heat and mix in flour until a smooth paste is formed.
- Cook, stirring regularly, until roux is golden brown. Whisk in chicken stock slowly, until desired gravy consistency is achieved.
- Add chicken, peas and carrots and simmer until warmed through. Serve over hot waffles.
- 1 cup + 1 tablespoon all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons neutral oil
- 1 cup whole milk
- 1 teaspoon cinnamon (optional)
- Combine all ingredients and cook in waffle iron according to manufacturer’s directions.
- Serve warm, with a scoop of chicken on top.
- Photo: Dish Works
- Recipe: Mike Madaio