Chicken, waffles, gravy: Warmth on a cold night
By J.m. Hirsch
Published: Saturday, January 26, 2013, 9:00 p.m.
Updated: Tuesday, February 19, 2013
This is my weeknight-friendly take on fried chicken served on waffles, a total comfort food perfect for a cold winter night.
And two totally respectable convenience foods make it a snap to get on the table in almost no time — rotisserie chicken and frozen waffles. I'm a big believer that if you eat a lot of chicken and have a crazy, busy schedule, a rotisserie chicken should be a staple of your weekly shopping list.
I feel the same way about frozen whole-grain waffles. I try to always have a box in the freezer. Frozen waffles are a versatile workhorse in the kitchen. I use them for sandwiches in my son's lunches — PB&J, ham and cheese, peanut butter and banana, etc. — all the time.
For this easy dinner, I used both of these go-to ingredients, and dressed them with a killer mushroom gravy. No frozen waffles handy? You can serve this chicken and gravy over toasted slabs of sourdough bread, too.
J.M. Hirsch is the AP food editor.
Rotisserie Chicken With Waffles and Gravy
Start to finish: 20 minutes
1 tablespoon olive oil
2 containers (4-ounce each) sliced button mushrooms
1 medium-size yellow onion, diced
2 cloves garlic, minced
1⁄4 cup white wine
1 cup heavy cream
Salt and freshly ground black pepper
4 frozen waffles
Meat from a 2-pound rotisserie chicken, warmed and shredded
In a large skillet over medium-high, heat the oil. Add the mushrooms, onion and garlic, then saute until the mushrooms are browned and the pan is nearly dry, about 5 minutes.
Add the wine and stir to deglaze the pan. When the wine has evaporated, stir in the cream, then bring to a simmer. Season with salt and pepper, then set aside.
Toast the waffles according to package directions.
Place one toasted waffle on each serving plate. Top with a heap of warmed, shredded chicken, then spoon ample amounts of mushroom gravy over it.
Makes 4 servings.
Nutrition information per serving: 510 calories (290 calories from fat), 32 grams fat (16 grams saturated), 165 milligrams cholesterol, 29 grams protein, 23 grams carbohydrates, 2 grams dietary fiber, 1310 milligrams sodium.
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