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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper. | 2. Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth. | 3. Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour. | 4. Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces. | 5. Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth. | 6. Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition. | 7. Continue until gravy is the desired thickness and taste for seasoning. | 8. Add chicken and keep warm over very low heat. | 9. While cooking, make waffles according to recipe and waffle iron instructions. | 10. If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
chicken	1/2			-	-	-	-
salt pepper				-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
carrot	1			25.01	5.8438	0.5673	0.1464
onion	1		peeled	28.0	6.537999999999999	0.77	0.07
bay leaf	1			-	-	-	-
chicken broth	2	cans	low sodium	189.1	4.575	26.962	6.343999999999999
purpose flour	3	tablespoons		-	-	-	-
cold water	1/4	cup		0.0	0.0	0.0	0.0
waffle				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.