Pennsylvania Dutch Chicken and Waffles with Savory Gravy

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings; 6 large waffles with chicken and gravy
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes, with the waffles cooking while the chicken simmers
Total Time: 2 hours 15 minutes

Quick Ingredients

Chicken: 3 pounds bone-in, skin-on chicken thighs; 1 tablespoon neutral oil
Aromatics: 1 medium yellow onion, 2 celery stalks, 1 medium carrot, 2 garlic cloves, 2 fresh thyme sprigs, and 1 bay leaf
Broth: 4 cups low-sodium chicken broth, plus up to 1 cup more if needed
Waffle dry ingredients: 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt
Waffle wet ingredients: 2 large eggs, separated; 1 3/4 cups whole milk; 6 tablespoons unsalted butter, melted
Gravy: 4 tablespoons unsalted butter, 1/3 cup all-purpose flour, and 3 cups strained, skimmed chicken cooking liquid
Seasoning: 1 teaspoon fine sea salt and 1/2 teaspoon black pepper for the chicken; 1/4 teaspoon fine sea salt and 1 teaspoon black pepper for the gravy
Optional garnish: 2 tablespoons chopped fresh parsley

Do This

1. Season the chicken with its salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the chicken in 2 batches, 5 minutes per batch.
2. Soften the chopped onion, celery, and carrot for 4 minutes; add garlic and cook for 1 minute. Add broth, thyme, bay leaf, and chicken. Bring to a gentle simmer, cover, and cook over low heat for 75 minutes, until tender and at least 165°F internally.
3. During the final 35 minutes of simmering, heat the oven to 200°F. Mix the waffle dry ingredients; stir in the milk, yolks, and melted butter. Beat the egg whites to soft peaks and fold them into the batter. Rest for 5 minutes.
4. Cook 6 waffles using approximately 2/3 cup batter each, about 5 minutes per waffle. Keep them crisp on an oven-safe rack in the warm oven.
5. Remove the chicken, discard its skin and bones, and pull the meat into bite-size pieces. Strain and skim the cooking liquid; measure 3 cups, adding broth if necessary.
6. Melt the gravy butter, whisk in the flour, and cook for 2 minutes. Gradually whisk in the cooking liquid. Simmer for 5 minutes, add the gravy seasonings and chicken, and heat for 2 minutes.
7. Spoon the chicken and peppery gravy over the hot waffles. Garnish with parsley, if using, and serve immediately.

Why You’ll Love This Recipe

Pennsylvania Dutch Chicken and Waffles with Savory Gravy is farmhouse comfort food at its best. Unlike the fried-chicken-and-syrup version, this regional favorite pairs tender stewed chicken and rich gravy with freshly baked, unsweetened waffles.

A wonderful mix of textures: Crisp waffle edges and soft centers meet juicy chicken and thick, velvety gravy.
Deep flavor from simple ingredients: Browned chicken, vegetables, herbs, butter, and the chicken’s own cooking juices do the work.
A practical cooking rhythm: Make the waffles while the chicken gently simmers, then finish the gravy just before serving.
Easy to prepare ahead: The chicken and gravy reheat beautifully, and the waffles can be frozen and crisped again.

Grocery List

Produce: 1 medium yellow onion, 2 celery stalks, 1 medium carrot, 2 garlic cloves, fresh thyme, and optional fresh parsley
Meat: 3 pounds bone-in, skin-on chicken thighs
Dairy: Whole milk and unsalted butter; you will need 10 tablespoons butter total
Eggs: 2 large eggs
Pantry: All-purpose flour, cornstarch, baking powder, low-sodium chicken broth, neutral oil, fine sea salt, black pepper, and 1 bay leaf

Full Ingredients

For the Slow-Cooked Chicken

3 pounds (1.36 kg) bone-in, skin-on chicken thighs, about 6–8 thighs
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola or sunflower oil
1 medium yellow onion, about 150 g, chopped
2 celery stalks, about 100 g, chopped
1 medium carrot, about 75 g, chopped
2 garlic cloves, minced
4 cups (960 ml) low-sodium chicken broth
2 fresh thyme sprigs
1 bay leaf

For the Crisp Homemade Waffles

2 cups (240 g) all-purpose flour
1/4 cup (32 g) cornstarch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 large eggs, separated
1 3/4 cups (420 ml) whole milk
6 tablespoons (85 g) unsalted butter, melted and cooled until lukewarm

For the Savory Chicken Gravy

4 tablespoons (56 g) unsalted butter
1/3 cup (40 g) all-purpose flour
3 cups (720 ml) strained, skimmed cooking liquid from the chicken
Up to 1 cup (240 ml) additional low-sodium chicken broth, only if needed to make up the measured cooking liquid or adjust the gravy
1 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt, or less if the cooking liquid is already well seasoned
2 tablespoons chopped fresh parsley, optional, for serving

Pennsylvania Dutch Chicken and Waffles with Savory Gravy – Closeup

Step-by-Step Instructions

Step 1: Prepare and Season the Chicken

Pat the chicken thighs thoroughly dry with paper towels; do not rinse them. Sprinkle both sides evenly with 1 teaspoon fine sea salt and 1/2 teaspoon black pepper. Chop the onion, celery, and carrot, and mince the garlic.

Set out a 5- to 6-quart Dutch oven or another heavy pot with a lid, a waffle maker, a fine-mesh strainer, and an oven-safe wire rack set over a baking sheet. Measure the waffle ingredients so they are ready when the chicken is simmering.

Step 2: Brown the Chicken for a Flavorful Base

Heat 1 tablespoon oil in the Dutch oven over medium-high heat for 1 minute. Add half the chicken, skin-side down, and brown for 3 minutes. Turn and cook for 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.

The chicken will not be cooked through yet. Leave approximately 1 tablespoon fat in the pot and carefully spoon off the excess. Keep the browned bits on the bottom; they will give the broth and gravy their savory depth.

Step 3: Gently Simmer Until Tender

Reduce the heat to medium. Add the onion, celery, and carrot and cook for 4 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute. Pour in the 4 cups chicken broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits.

Add the thyme and bay leaf, then return the chicken and any juices from its plate to the pot. Arrange the thighs skin-side up, with the broth coming partway up the chicken. Bring to a gentle simmer, allowing about 5 minutes, then cover and reduce the heat to low.

Simmer gently for 75 minutes. Check after 40 minutes to make sure the liquid is bubbling softly rather than boiling hard. The chicken is ready when it pulls easily from the bone and a thermometer inserted into the thickest part, without touching bone, reads at least 165°F (74°C). Thigh meat is usually especially tender around 180°F (82°C); continue simmering if needed to reach that tenderness.

Step 4: Mix the Light, Savory Waffle Batter

Begin the waffles when the chicken has about 35 minutes left to simmer. Heat the oven to 200°F (93°C) and place the rack-lined baking sheet inside. Preheat the waffle maker to medium-high; if it has a temperature control, use 400°F (204°C).

In a large bowl, whisk together the 2 cups flour, cornstarch, baking powder, and 1/2 teaspoon salt. In a second bowl, whisk the egg yolks with the milk and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine.

In a clean bowl, beat the egg whites with a hand mixer for about 2 minutes, until soft peaks form. Gently fold them into the batter in two additions, keeping as much air in the mixture as possible. Let the batter rest for 5 minutes.

Step 5: Cook and Keep the Waffles Crisp

Pour approximately 2/3 cup batter into the hot waffle maker for each large, roughly 7-inch waffle, adjusting the amount to fit your machine without overflowing. Close the lid and cook for 5 minutes, or until deeply golden and crisp and the escaping steam has noticeably slowed. Waffle makers vary, so use those visual signs as your final guide.

Transfer each waffle directly to the wire rack in the warm oven. Keep the waffles in a single layer rather than stacking them, and do not cover them. Repeat with the remaining batter to make 6 waffles. The rack allows steam to escape so the bottoms stay crisp while you finish the chicken and gravy.

Step 6: Pull the Chicken and Save the Pan Juices

Lift the cooked chicken onto a plate. Pour the cooking liquid through a fine-mesh strainer into a heatproof measuring jug. Discard the bay leaf and thyme stems; save the softened vegetables for another use if you like. Use a fat separator or a spoon to remove the fat from the top of the strained liquid.

Measure 3 cups cooking liquid. If you have less, add enough low-sodium chicken broth to reach 3 cups. Reserve any extra liquid in case the gravy needs thinning.

Once the chicken is cool enough to handle, remove and discard the skin and bones. Pull the meat into generous, bite-size pieces rather than very fine shreds. Cover loosely while you make the gravy.

Step 7: Make the Thick, Peppery Gravy

Return the empty Dutch oven to medium heat. Melt the 4 tablespoons butter, then whisk in the 1/3 cup flour. Cook for 2 minutes, whisking constantly, until the mixture is smooth and lightly golden but not dark brown.

Gradually whisk in the 3 cups warm cooking liquid, adding the first cup slowly to prevent lumps. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 5 minutes, stirring frequently, until the gravy thickly coats the back of a spoon.

Stir in 1 teaspoon black pepper and up to 1/4 teaspoon salt, tasting before adding all the salt. Fold in the chicken and heat gently for 2 minutes, until hot throughout. If the gravy is too thick, stir in reserved cooking liquid or broth, 1 tablespoon at a time. It should be thick enough to cling to the chicken but still flow into the waffle pockets.

Step 8: Assemble and Serve Right Away

Place one hot waffle on each of 6 plates. Divide the chicken and gravy evenly among the waffles, spooning the mixture over the center and leaving some crisp edges exposed. Sprinkle with the chopped parsley, if using.

Serve immediately, before the gravy softens all those crisp waffle edges. A simple green salad, steamed green beans, or buttered peas makes a lovely accompaniment.

Pro Tips

Brown first, then simmer: This extra step builds the rich pan juices that make the gravy taste homemade and satisfying.
Use a gentle simmer: A rolling boil can toughen the chicken and reduce the broth too quickly. Small, steady bubbles are all you need.
Skim before making the gravy: Removing excess chicken fat lets the measured butter provide richness without a greasy finish.
Protect the waffle texture: Cornstarch, beaten egg whites, and an uncovered warm oven give you crisp edges with light centers.
Season the gravy last: Broths vary in saltiness, and the cooking liquid becomes more concentrated as it simmers.

Variations

Mixed chicken pieces: Substitute 3 pounds bone-in chicken pieces. Check breast pieces at 35 minutes and remove them when they reach 165°F (74°C); continue simmering the thighs until tender.
Mushroom gravy: Sauté 8 ounces (225 g) sliced cremini mushrooms in the gravy butter for 8 minutes before adding the flour. Continue with the gravy instructions as written.
Chive waffles: Fold 2 tablespoons finely chopped fresh chives into the waffle batter along with the beaten egg whites for a gentle onion flavor.

Storage & Make-Ahead

Refrigerate: Store the chicken and gravy together in a shallow airtight container and keep the waffles in a separate container. Refrigerate within 2 hours of cooking at 40°F (4°C) or below. Use both within 4 days.

Freeze: Freeze the chicken and gravy for up to 3 months. Freeze the waffles in a single layer, then transfer to a freezer bag with parchment between them; use within 2 months for the best texture. Thaw the chicken and gravy overnight in the refrigerator.

Reheat: Warm the chicken and gravy gently in a saucepan, stirring in 2–4 tablespoons broth per cup of gravy as needed. Heat to 165°F (74°C). Re-crisp refrigerated waffles directly on an oven rack at 375°F (190°C) for 8 minutes, or frozen waffles for 10 minutes, until hot and crisp.

Make ahead: Prepare the chicken and gravy 1 day in advance and refrigerate promptly. Make fresh waffles while reheating the chicken mixture, or use previously frozen waffles. Keep the gravy separate from the waffles until serving.

Nutrition (per serving)

Estimated for 1 waffle with one-sixth of the chicken and gravy. Actual values vary with chicken yield, broth brand, and the amount of fat removed.