Waffle Chicken with a Mushroom Cream Sauce

These days I’m adding items into my kitchen to make it a perfect for a visiting couple via AirBnB who are foodies. That will be my ‘hook’.

My goal is to rent out the Storybook House during the Summer months so I can travel (when the heat and humidity is much like Florida) to cooler climates. I already have a cottage booked in Ireland for this Summer. Colonial Beach offers this opportunity, as the town books solid from May through September. This was why buying the Storybook House was a no-brainer. This is a beautiful house, a short walk to the beaches and the bars…and the kitchen will be fully stocked.

So this week’s addition was a waffle iron. And, of course, I had to have some fun with it right out of the gate. I just made up this recipe…and it was stunningly good.

In a frying pan I sauteed some fine diced onions and red bell peppers in some olive oil. At the end, I added some minced garlic and set it aside. When it cooled I folded in half a pound of ground chicken, to this I added some Montreal Chicken Seasoning and pepper. I did ad a VERY little amount of salt. I set this aside.

To make the mushroom sauce, I heated two tablespoons of Kerrygold butter, I added some diced onions and then some quartered mushrooms. Then I added minced garlic. When the mushrooms were cooked through, I put in about a quarter cup of dry white wine. I turned down the heat after it cooked down and added some light cream, crushed black pepper, stirring often. Then I shut off the heat.

I heated up the waffle iron and sprayed it with some olive oil. When it was ready, I pressed in the chicken mixture to the edges and closed the lid. I cooked this over a medium-high temp for about 6 minutes, until nicely brown.

While this happened, I took some asparagus that was coated with olive oil and the Montreal seasoning with a dusting of salt and air-fried it for 8 minutes.

Thus, the chicken, the sauce and the asparagus all were done at the same time. I plated by putting down the chicken, then the sauce and mushrooms, then the asparagus and then some finely grated Gouda.

I savored every bite. Definitely of of my favorites!

The fun part of this, is that I plan to offer my guests all of the recipes that I have been cooking, as many of the staples and cooking gear will be on site.