A comforting dish combining tender chicken, savory gravy, and crispy waffles.
Heat a stew pot over medium-high heat and add a drizzle of oil.
Ensure the pot is hot before adding the chicken to achieve a good sear.
Season the chicken with salt and pepper, then sear it in the pot until golden on all sides.
Searing the chicken locks in the juices and enhances the flavor.
Add the celery, carrot, onion, bay leaf, and chicken broth to the pot.
Chop the vegetables into even pieces for consistent cooking.
Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.
Check occasionally to ensure the broth doesn't evaporate too much.
Remove the chicken from the pot, let it cool, then shred the meat, discarding the bones.
Use two forks to shred the chicken easily.
Strain the broth to remove the vegetables and skim off excess fat.
A fine mesh strainer works best for this step.
Mix the flour and cold water in a bowl until smooth, then gradually add this mixture to the simmering broth, stirring constantly.
Add the flour mixture slowly to avoid lumps.
Return the shredded chicken to the pot and keep warm over low heat.
Stir occasionally to prevent sticking.
In a mixing bowl, combine the waffle ingredients and mix until smooth.
Do not overmix the batter to keep the waffles light and fluffy.
Cook the waffles in a preheated waffle iron according to the manufacturer's instructions.
Grease the waffle iron lightly to prevent sticking.
Serve the waffles topped with the chicken and gravy, and enjoy!
Garnish with fresh parsley for a pop of color.
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