Schimoler says the entree, which can take two hours for the home cook to prepare, is best suited for a lazy weekend brunch. Prep time is cut by making the sauce in advance using a store-bought demi glace concentrate and substituting a favorite mix for his waffle recipe
March 2012 Issue
Chicken and Waffles
Steve Schimoler, owner and chef at Crop Bistro & Bar in
Cleveland’s Ohio City neighborhood, has made maple syrup an integral
part of a more elaborate offering: his version of chicken and waffles.
Chicken and Waffles
Courtesy of Crop Bistro & Bar | Serves 6
For the maple demi-glace:
1 cup veal demi glace (see note below)
1 cup real maple syrup
1 2-inch sprig fresh rosemary
1/4 teaspoon chipotle pepper powder
1 pinch kosher salt
1 pinch fresh-ground pepper
Place all ingredients in a non-reactive or stainless-steel saucepan. Slowly bring to a simmer, then slowly increase heat to bring to a slow rolling boil. Boil for 1 minute, reduce heat and simmer for 20 minutes. Strain and keep hot for serving. (Sauce may also be cooled and refrigerated for up to 1 week.) Makes 8 2-ounce portions.
Note: Steve Schimoler recommends a concentrated veal demi glace like the More Than Gourmet brand available in supermarkets and morethangourmet.com.
For the chicken flour breading mix:
2-2/3 cups all-purpose flour
1-1/3 cup yellow cornmeal
1 tablespoon kosher salt
2 teaspoons fresh-ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon paprika
Mix all ingredients until well blended and evenly distributed. Makes 4 cups.
For the chicken:
6 8-ounce boneless, skinless chicken breasts
4 ounces buttermilk
4 cups chicken breading mix
2 quarts frying oil (vegetable, canola or peanut)
Preheat fryer or large pot filled with frying oil to 350 degrees. Butterfly each chicken breast in half to yield 2 pieces of chicken per portion. Soak chicken in buttermilk for 5 minutes, then drain. Dredge chicken in breading mix. Coat evenly, making sure that flour soaks up buttermilk.
Fry chicken for approximately 5 minutes, or until golden brown and crispy. Drain on paper towel for 1 minute.
For the green beans and bacon:
1 pound fresh green beans
4 ounces smoked slab bacon, cut into 1/8- by-1/8- by-1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
Preheat large skillet on medium heat. Fry bacon, drain on paper towel and reserve. Set aside skillet, leaving about 1 tablespoon of bacon fat in skillet for final preparation.
In a large pot, bring 3 quarts of water to a boil. Add green beans and blanch for 2 minutes. Drain beans well, then add to skillet with bacon, salt and pepper and serve immediately. Makes 6 to 8 portions.
For the herbed waffles:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
1 tablespoon dried tarragon
1/2 tablespoon dried basil
1/2 tablespoon powdered garlic
1 1/2 cups warm milk
1/3 cup melted butter
1 teaspoon vanilla extract
Preheat waffle iron. In a large bowl, mix together flour, salt, baking powder, sugar and herbs. Set aside.
In a separate bowl, beat eggs. Stir in milk, butter and vanilla. Pour into flour mixture and beat until blended.
Ladle enough batter onto waffle iron to make 6 servings and cook until golden and crispy. Serve immediately.
Note: Steve Schimoler uses Carbon’s brand waffle mix, which is available at Williams-Sonoma stores. You can also use your favorite store-bought mix. Remember to add the tarragon, basil and garlic to the mix.
Fry chicken, cook green beans and make waffles. Divide beans on plates, then top each portion with two pieces chicken and a waffle. Ladle 2 ounces maple demi glace over each portion.