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 Monday, April 21, the 111th day of 2014. There are 254 days left in the year.

1864 -- 150 years ago: The female sex seems to have gone crazy on the subject of dry goods. When high prices keep them from increasing their wardrobes, they turn to stealing. Yard goods, hats, shoes and other items are being picked up and carried home.
1889 -- 125 years ago: Members of Everts Commandery No. 18, Knights Templar, under Commander H.C. Cleaveland, marched from the Masonic Temple to Trinity Episcopal Church for their annual Easter services.
1914 -- 100 years ago: Nate Hultgren pitched the Augustana College baseball team to a 10-3 victory over Carthage, striking out 11 men and allowing only four hits.
1939 -- 75 years ago: Marvel Leonhardi, a Rock Island High School senior, was the winner of an essay contest on advertising sponsored by The Argus and Advertising Age, a national advertising publication.
1964 -- 50 years ago: The Augustana College band drew a crowd of 1,200 people for its annual home concert in Centennial Hall. The size of the crowd was indicative of the fact the band is rapidly approaching the stature of the Augustana Choir.
1989 -- 25 years ago: A benefit to raise money for extracurricular activities in the Rock Island Milan School District will be April 27 at the Quad City Downs harness race track. People buying $17.50 tickets to the second annual "Night at the Quad City Downs" will be entitled to an evening of harness racing and dinner.






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