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Italian Chicken Cacciatore and Waffles

Fried chicken and waffles my way means panfried chicken and polenta waffles with tomato sauce on top. Both recipes are great on their own, too—and I suggest you make a big batch of waffles, freeze them, then pop them in the oven whenever you get a craving. We make this recipe at my restaurant, GIADA, in Las Vegas!
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Italian Chicken Cacciatore and Waffles

Servings

4

Prep Time

15 minutes

Cook Time

60 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Italian Chicken Cacciatore and Waffles

Ingredients

    For the Chicken:

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone (halved crosswise)
  • 2 teaspoons salt (divided, plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • 1/2 cup all-purpose flour (for dredging)
  • 3 tablespoons olive oil
  • 1 large red bell pepper (chopped)
  • 1 onion (chopped)
  • 6 garlic cloves (finely chopped)
  • 1 1/2 teaspoons dried oregano leaves
  • 3/4 cup dry white wine
  • 1 28-ounce can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • For the Waffles:

  • 1 cup flour
  • 1 cup polenta or cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 eggs (whites and yolks separated, at room temperature)
  • 3/4 cup buttermilk (at room temperature)
  • 3/4 cup low-fat milk
  • 1/2 cup vegetable oil
  • Nonstick cooking spray
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese (divided, plus more for serving)

Instructions

  1. Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper, and dredge them in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
  2. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes and juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce.
  3. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces and 30 minutes for the thighs.
  4. Meanwhile, heat a waffle iron. In a large bowl, whisk together the flour, polenta, sugar, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk the egg whites until soft peaks form. This can also be done with a handheld mixer.
  5. Form a well in the middle of the dry ingredients. To the well add the egg yolks, buttermilk, milk, and oil. Whisk the wet ingredients into the dry, being careful not to overmix, a few lumps are fine. With a large rubber spatula, gently fold the whites into the mixture, taking care not to overmix and to maintain the airiness of the batter.
  6. Prepare the preheated waffle iron with the nonstick spray, and for each waffle, sprinkle with 1 tablespoon of the cheese, pour in the batter, and cook according the waffle iron's directions. Keep the waffles warm in a 200°F oven until ready to serve.
  7. Using tongs, transfer a piece or two of chicken to accompany each waffle. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Skim off any excess fat from the top of the sauce. Spoon the sauce over the chicken and waffle, then sprinkle with the basil and serve. Top with more grated Parmesan cheese if desired.

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