Skip to main content

Chicken and Waffles + Donkey & Goat's Chardonnay


Last week, for D's 14th birthday, we headed up to the San Francisco Bay Area for a quick one-day adventure. But, because it can't all be about him, I squeezed in a stop in Berkeley at one of our favorite vintners Donkey & Goat.


I had hoped to finally meet Jared face-to-face after years of emails, but he was out doing family things with his kids. 'Tis the season for fun and family! I'll meet him one of these days, I'm sure.

But, over the course of an hour or so, Kelsey guided us through a tasting and helped me plan out our Christmas dinner with Donkey & Goat pairings. We ended up with three courses and three wines.


In the Glass
After tasting the chardonnay, Jake said, "I see this with chicken and waffles!" Kelsey and I hesitated, tasted again, then both agreed. One pairing down.


The 2016 Linda Vista Vineyard Chardonnay was made with grapes that enjoy both the cooling influence of the Bay and the warming sunshine of Napa Valley. On the nose there's an alluring blend of stone fruit and citrus; I was getting a hint of something very familiar, but I couldn't put my finger on it then and still need to work it out. It'll come to me. What I love about this wine is its balanced acidity with a lush mouthfeel. I'm not a huge fan of Chardonnay, usually, but this one gets my thumbs up. And it was a delicious foil to my chicken and waffles.


On the Plate
This will just be a recipe for the oven-baked chicken as I used a waffle mix from Bob's Red Mill for the actual waffes. I also used the mix in the breading for the chicken. So, just use your favorite waffle recipe and your favorite gravy recipe. I'll share mine eventually.

Also, for an entree size dish, you could serve a whole waffle with two tenderloins on top. As this was just part of a larger menu, I opted to serve one-quarter of a waffle with half of a tenderloin!

Ingredients

  • 1 C waffle mix (I used the blend from Bob's Red Mill)
  • 1 t dried oregano
  • 1 lb boneless, skinless chicken tenderloins (approximately 10 tenderloins, sliced in half to make a large 'nugget')
  • 2 eggs, slightly beaten
  • 3 T butter, melted
  • Also needed: waffles and gravy for serving

    Procedure
    Preheat oven to 450 degrees F. In a medium size bowl mix together waffle mix and oregano. In a smaller bowl, whisk the eggs. Line a baking sheet with parchment paper.

    Dip chicken into eggs then toss in flour mixture. Place it on the prepared baking sheet. Repeat for the remaining tenderloins. Drizzle melted butter over the chicken (approxmately  ½ tsp on each).

    Bake for 10 minutes. Flip chicken and bake for an additional 8 minutes or until chicken is firm to the touch and no longer pink in the center.

    To serve, place one-quarter of a waffle on your serving plate. Top with chicken piece. Drizzle with gravy. Serve immediately.

    Comments

    Popular posts from this blog

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce