Chicken and waffles are a southern classic that seemed like the perfect fit for this month’s “Breakfast for Dinner” theme. Though it is typically made with fried chicken, I decided to make it a little healthier, and swapped in baked chicken thighs that I had marinated in a sweet tea brine. It is still juicy and flavorful, but much lighter. And because I know I can always use another serving or two of vegetables, I added some sautéed collard greens as well. Boom! Healthier chicken and waffles!
I cooked the chicken in a big glass baking dish, but if I could, I would have made it in the Dansk round baker that is part of today’s giveaway – it would have been so much prettier!
I first fell in love with Dansk cookware on one of our regular browsing trips to Found, the awesome antique store near our house. They had a big black paella pan, a small butter-yellow round baker and the crown jewel: a bright orange 6-quart casserole. I had never heard of Dansk before, but I immediately fell in love with the bright exterior, white interior, criss-cross handle and heavy, sturdy weight. I’ve been drooling over Dansk cookware ever since, trying to justify the cost to myself: it is so pretty! So solid! So high-quality!
Suffice it to say, I am going to be supremely jealous of whomever wins this week’s giveaway. I’ve teamed up with 10 bloggers to give THREE Dansk pieces to one lucky winner: a 6-quart casserole, a round baker and a 2-quart saucepan. Yup, one of you could win all of that (valued around $300). Just enter using the Promosimple plugin below!
And of course, check out the other bloggers who are participating: Lauren of Healthy Delicious, Alejandra of Always Order Dessert, Caroline of Taste Love and Nourish, Samantha of Little Ferraro Kitchen, Susan of Girl in the Little Red Kitchen, Dani of The Adventure Bite, Nicole of The Marvelous Misadventures of a Foodie, Ari of Ari’s Menu, Carrie of Bakeaholic Mama and Angie of Big Bear’s Wife!
This giveaway is now closed.
Healthier chicken and waffles make a for a great weekend dinner or brunch. The chicken is marinated in a sweet tea brine and baked rather than fried, then layered on top of cornmeal waffles and wilted collard greens.
- 1 1/2 pounds chicken thighs (5-6 thighs), skin on
- 1 cup brewed black tea, cooled to room temperature
- 5 teaspoons salt
- 4 teaspoons granulated sugar
- 1 tablespoon canola oil
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups milk
- 4 tablespoons melted butter
- 1 bunch collard greens, washed and central stems removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- Pat the chicken dry with a few paper towels, just to get some of the juices off. Place them in a large gallon-sized plastic bag, and pour in the tea, salt, sugar and canola oil. Seal the bag, squeezing out as much air as possible, and shake the bag to coat the chicken. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Put the chicken on the counter for the last 30 minutes to allow the thighs to come back up to room temperature.
- Preheat the oven to 450F. Arrange the thighs in a baking pan, skin side up, so that the pieces are nestled closely together. Bake for 40-50 minutes, or until a thermometer inserted into the thickest part of a thigh reads 175F.
- While the chicken cooks, bring a large pot of salted water to a boil. Cut the leaves of the collard greens in half, then add them to the boiling water. Cook for 8-10 minutes, until bright green and slightly tender. Drain and rinse in cool water until they are cool to the touch. Squeeze out some of the water.
- Heat the olive oil in a large pan, then add the greens, salt, paprika and pepper. Cook, stirring occasionally, until the collard greens are wilted, about 3-4 minutes.
- Preheat a waffle iron. I used a classic type waffle maker, but Belgian-style would work as well. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Create a well in the middle of the dry ingredients, and pour in the eggs, milk and melted butter. Stir until the batter is smooth and there are no dry spots left.
- Pour 1/2 cup batter in the center of the waffle iron. Cook according to the manufacturer's instructions.
- Top each waffle with some collard greens and a chicken thigh. Serve hot.
Make Ahead and Storage