Husband cannot get enough of cooking One Local Summer, so we’re still marching along! The idea for this one came up two months ago when we purchased a waffle iron. Husband spent a while researching irons to get the right combination of affordable, easy to use, and durable, and we came up with a winner. It’s surprising for a brand of appliance I don’t generally associate with reliability and quality, but hey, nearly 1500 amazon reviewers can’t be wrong! Anyway, in case it’s not obvious at this point, we made Chicken and Waffles! The version we’re familiar with is the PA dutch version that used something that looks more like pulled chicken with gravy (or creamy chicken soup) instead of fried chicken. Adding a little more food history for you, the PBS program The History Kitchen has a great article on the origins of Chicken and Waffles (thank you again, Holland). In any case, they came out DELICIOUS and so very filling. Both of us barely managed to finish off one waffle heaped generously with the chicken mixture and we both quickly lapsed into a deep food coma post-dinner.
Ingredients:
Raw Milk – Camp Hill Kimberton
Butter – Spring Creek Farms
Flour – Mill at Anselma
Chicken thighs – Deep Roots Valley Farm
Eggs – Deep Roots Valley Farm
Leeks – North Star Orchard
Red Onion – Jack’s Farm
Non Local – Salt, pepper, beer