Chicken, waffles and gravy, the weeknight-easy way


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Posted Online: Jan. 22, 2013, 9:42 am
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By J.M. Hirsch
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 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. Don't worry about what you'll do with it. Since the cooking already is done for you, sorting out how you'll eat it is the easy part.

I feel the same way about frozen whole-grain waffles. I try to always have a box in the freezer. It's not because my family eats all that many for breakfast. But 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.

Rotisserie chicken with waffles and gravy
Start to finish: 20 minutes
Servings: 4
1 tablespoon olive oil
Two 4-ounce containers sliced button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 cup white wine
1 cup heavy cream
Salt and 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 five 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.

Nutrition information per serving: 510 calories; 290 calories from fat (57 percent of total calories); 32 g fat (16 g saturated; 0.5 g trans fats); 165 mg cholesterol; 23 g carbohydrate; 2 g fiber; 4 g sugar; 29 g protein; 1310 mg sodium.

















 



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  Today is Friday, Aug. 1, the 213th day of 2014. There are 152 days left in the year.

1864 — 150 years ago: A mad dog was shot in Davenport after biting several other canines and snapping at several children. The police should abate this nuisance — there are about 500 dogs in this city that ought to be killed at once.
1889 — 125 years ago: Track laying operations on 2nd Avenue, stopped by the Moline-Rock Island company last spring for lack of rail, have been resumed.
1914 — 100 years ago: Bulletins allowed to come through the strong continental censorship of all war news indicated that Germany was advancing with a dash against both Russia and France.
1939 — 75 years ago: Emil J Klein, of Rock Island, was elected commander of Rock Island Post 200, American Legion.
1964 — 50 years ago: Members of the Davenport police department and their families are being invited to the department's family picnic to be held Aug. 27 at the Mississippi Valley Fairgrounds.
1989 — 25 years ago: Beginning this fall, Black Hawk College will offer a continuing education course in horseback riding at the Wright Way Equestrian Center, Moline, located just east of the Deere Administration Center.




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