Chicken in Tart Cherry and Rosemary Sauce over Wild Rice Waffles

KCTS 9 Cooks Dinner

Presented by: Roberta Wennik, Edmonds

Cook's Note: This recipe may also be made with pork tenderloin or duck breast. While this version is made with rosemary, try tarragon, thyme or sage instead. There’s an endless variety of dried fruits that could be used, from dried apricots to dried figs. Have fun making dozens of combinations.

serves 4-6

Ingredients for Waffles

  • 1 cup cooked wild rice
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 whole eggs
  • 4 tablespoons canola oil
  • vegetable oil cooking spray

Ingredients for Chicken & Sauce

  • 1 pound chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper
  • 3-4 sprigs fresh rosemary leaves (Allow extra if you plan to garnish with a sprig on each plate)
  • 1/3 cup dried tart cherries, such as Montmorency
  • 2 tablespoon canola oil
  • 2 scallions, chopped
  • 1 carrots, peeled and chopped
  • 2 15-ounce cans reduced-sodium chicken broth
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 3 tablespoons fat-free or regular half-and-half
  • salt and freshly ground pepper


Preheat oven to 400 degrees. Prepare wild rice according to package instructions. Cook until tender, but not so long that the kernels burst their shells. Drain well.

Meanwhile, rub the chicken breasts with olive oil and then kosher salt and freshly ground pepper. Place in a foil-lined baking pan and cook in the oven until cooked through and tender. Remove from the oven and let stand for 5-10 minutes. Pull meat apart with forks into shreds.

For the waffles, whisk all the dry ingredients together in a mixing bowl. Whisk together all the wet ingredients in another bowl (except the vegetable oil cooking spray). Pour the wet ingredients over the dry ingredients, gently whisking until just combined. Fold in the wild rice. Follow waffle iron manufacturer's instructions to cook, greasing with the vegetable oil cooking spray. Keep cooked waffles warm while you prepare the rest of the dish.

For the gravy, in a medium saucepan, heat the canola oil over medium-high heat. Sauté the chopped scallions and carrots until they take on a bit of color. Add the chicken broth and rosemary. Simmer for 15 to 20 minutes or until the vegetables are tender and the broth has taken on a deep flavor from the rosemary.

Strain the broth and then return to the heat. Add the tart cherries. Continue to simmer until the fruit has softened and plumped. Season to taste with salt and freshly ground pepper.

Stir together the water and cornstarch. Add to the broth and continue to stir until well incorporated. Continue to cook until the sauce thickens.

Finish the sauce off with the cream, continuing to cook a minute or two to heat the cream. Stir the chicken shreds into the sauce.

To serve, place a waffle on each dinner plate. Top with the chicken mixture and serve. Garnish with a sprig of rosemary, if desired.


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