Bundled-Up Chicken and Biscuits

Bundled-Up Chicken and Biscuts
Yield: 4 waffles Prep 30 mins Start to Finish 35 mins


For the waffles:
  • 1 1/2 cups flour
  • 1 tablespoon finely chopped rosemary
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
  • 1 egg
  • 1 1/4 cups buttermilk
  • 3 cups baby spinach, for serving
  • 2 cups shredded rotisserie chicken, for serving
For the maple sauce:
  • 1 cup low-sodium chicken broth
  • 1/2 cup maple syrup
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • Pinch of pepper

Make It

For the waffles:

1. In a large bowl, stir together the first five ingredients. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs. In another bowl, whisk together the egg and buttermilk. Combine the two mixtures and stir until well blended. The batter will be thick.

2. Coat a waffle iron with cooking spray and heat it according to the manufacturer's instructions. Ladle on 1/3 cup batter (the amount may vary depending on the size of your iron). Cook until golden brown, about 5 minutes. Repeat with the remaining batter. Serve each waffle topped with one quarter of the spinach and rotisserie chicken, and a drizzle of the maple sauce.

For the maple sauce:

3. Whisk together the ingredients in a medium saucepan and place over high heat. Bring the mixture to a boil, reduce the heat to medium-high, and simmer uncovered until reduced by half, about 7 minutes.