[dont laugh this is a genuine penn. dutch recipe that has caught on in other parts of the country, there is even a famous chain called roscoe's. this is comparable to stewed chicken on toast and is very yummy and smells divine. most trad. recipes tell you to take out the veggies, but if you dice them finely they thicken the gravy]

CHICKEN & WAFFLES

INGREDIENTS
1 chicken breast or 2 meat of thighs
1 carrot stick
1 celery stalk
1 small onion [boiling size]
1 bay leaf
1 14oz can of chicken broth
oil
salt
pepper
paprika
1/4 c water
1 tbls flour
2 waffles

TOOLS
skillet

PREP
finely dice carrot, celery & onion.

DIRECTIONS
Season chicken with salt & pepper.
brown chicken on both sides in oil.
add carrot, celery, onion, bay leaf & broth.
Gently simmer covered until chicken is very tender, about 30 minutes.
Remove chicken from pot, shred the meat.
mix flour with water and stir into broth to make gravy.
replace meat. Heat through stirring until thickend.
Serve warm over waffle.

Can be also served over toast or rice.