ROTISSERIE CHICKEN WITH WAFFLES AND GRAVY
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MAKES 4 SERVINGS
Start to finish: 20 minutes
1 tablespoon olive oil 2 (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
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.
J.R. Hirsch, AP
