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🍽️ Crispy Potato Waffles with Creamy Chicken Stew

698 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 700 g
• salt pinch
• chicken breast fillets 600 g
• onions, yellow 1 pc.
• oil 2 tbsp
• herbs of Provence, dried 1 tsp
• pepper, black ground pinch
• heavy cream 200 g
• vegetable broth 150 ml
• frozen Italian mixed vegetables 750 g
• wheat flour, Type 405 150 g
• baking powder 0.5 tsp
• milk 100 ml
• eggs 2 pc.
• butter 1 tbsp

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Place the potatoes in a pot and cover them almost completely with lightly salted water.
3. 3. Bring the water to a boil and cook the potatoes for about 20 minutes until tender.
4. 4. Drain the water and let the potatoes cool down briefly.
5. 5. Peel the cooled potatoes.
6. 6. Press the potatoes directly through a potato ricer into a bowl.
7. 7. Allow the pressed potatoes to cool down completely.
8. 8. Rinse the chicken breast fillets and pat them dry with kitchen paper.
9. 9. Halve the onion, peel it, and dice it finely.
10. 10. Heat some oil in a large pan.
11. 11. Sear the chicken fillets with a pinch of salt for 4 to 5 minutes until golden brown, turning them regularly.
12. 12. Season the meat with Herbs de Provence, salt, and pepper.
13. 13. Pour 100 grams of cream and some broth into the pan.
14. 14. Stir the frozen vegetables into the sauce.
15. 15. Cover the pan and let the ragout simmer for 6 to 8 minutes.
16. 16. Mix the cooled potatoes in a separate bowl with flour, baking powder, milk, the remaining cream, eggs, and 0.5 teaspoon of salt to form a smooth batter.
17. 17. Preheat the waffle iron and grease it lightly.
18. 18. Bake the batter in portions to make about 8 waffles. Bake each waffle for approx. 5 minutes until golden brown and crispy.
19. 19. Finally, season the chicken ragout strongly to taste.
20. 20. Serve the ragout together with the hot waffles.

Nutrition per serving

• kcal: 698
• Protein: 37 g · Fett/Fat: 36 g · Carbs: 56 g