Everyone always raises an eyebrow at the maple syrup part but the beauty of maple is that it really isnt THAT sweet but the maple flavor really ties the whole thing together and also makes the distinction between this dish and chicken and dumplings persay.
The thing about this dish is that there are many variables. You dont NEED the veg although the peas at least are reccomended as they add another dimension of sweetness. The gravy can and usually I add a touch of cream(cash flow dictated no cream). With more time and cumpulsive disorderness ive been known to reove the breast meat before cooking and batter dipping them in a southern fashion, poaching the darkmeat and carcass, pulling the meat off the bone and finishing the dish with boneless almost"chipped" meat That then smothered the (waffles) and the crispy chicken and once again dressed with maple syrup.
Funny cause ive served this in just about every restaurant ive worked in in the last 5 years, everytime I get the comments when they hear of it, and when they see it BUT upon eating it everybody shuts up quickly.
It differs from ala king only in the vegtables I might add(no shrooms or peppers) and no sherry although ala king would be fine and good, im not sure that would tie into the maple syrup, I would stick with the savory.
P.s when made with waffles they had better be crispy probably made in your iron.
