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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Italian Chicken & Waffles
...in your mind.
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Italian Chicken & Waffles

Italian Chicken & Waffles

This is from our restaurant in San Diego's Little Italy, Basta! It's cocktails and Italian 'inspired' eats, hence the chicken & waffles being 'Italian' style. These are not deep fried like usual, but they're also no less delicious. Give 'em a whirl...

Serves 2

Ingredients

Waffles

  • 1 cup all purpose flour
  • 1 cup polenta
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 2 eggs, beaten
  • 3/4 cup buttermilk
  • 3/4 cup milk
  • 1/2 cup neutral oil (yes I forgot it in the video)

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Chicken

  • 4 boneless chicken thighs
  • Kosher salt
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 red onion, sliced
  • 1/2 cup pitted Kalamata olives, cut most in half, but leave some whole
  • 1/2 cup pitted Castelvetrano (Sicilian green olives) cut most in half, but leave some whole - and if you can't find, just use more Kalamata
  • 1/4 cup capers
  • 1/2 lemon
  • 1/4 cup white wine or vermouth
  • 1/4 cup chicken broth

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Directions

Waffles

  1. Put all the dry ingredients in a large bowl and mix
  2. Put the eggs, buttermilk, milk & oil (yes I forgot it in the video) in a separate bowl and mix well
  3. Add the wet to the dry and stir to combine
  4. When ready to cook, heat the waffle iron, spray with non0-stick spray and add some batter, cook...that was obvious, right?

Chicken

  1. Preheat oven to 325
  2. Heat an oven proof pan over medium high, and add 2 tablespoons of the butter and the oil
  3. Season chicken with kosher salt, and when melted add to the butter & oil - skin side down
  4. Cook until gold brown, about 4 minutes, then flip over - cook 2 more minutes then remove
  5. To the same pan add the onion, and cook 2 minutes stirring often then add the olives, capers and about 1/2 the lemon sliced into smallish pieces - cook 3 to 4 minutes
  6. Add the wine or vermouth and let about half the liquid evaporate, then add the chicken stock and remaining butter - mix well then put the resting chicken back in and place in the oven -cook until the chicken is 170 degrees
  7. While it finishes, make the waffle(s)
  8. Remove chicken from oven, plate with the sauce and amazing veggies, squeeze some of the remaining lemon over the top and add the waffle.
  9. Mangia!!

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