Lunchbreak: Chicken and waffles and details on Dining Out For Life

Chef Brandon Veitch, Sous Chef for The Lobby Restaurant | The Peninsula Chicago

The Lobby Restaurant | The Peninsula Chicago – 108 E. Superior, Chicago

http://chicago.peninsula.com/en/fine-dining/the-lobby-afternoon-tea

Event:

Dining Out For Life returns to Chicago on April 26 with 60 participating Chicagoland restaurants - proceeds to benefit Test Positive Aware Network (TPAN).  Founded in 1991, the annual, international event raises vital funds for HIV/AIDS service organizations. Participating restaurants donate a percentage of their daily sales to DOFL and diners contribute simply by enjoying their meal with the organization’s partners.

https://www.diningoutforlife.com

TPAN -- 5537 N. Broadway, Chicago

https://www.tpan.com

Recipe:

Chicken and Waffles

Chef de Cuisine John Slack

yield: 1 serving

Components:

Wheatberries

Maitake Mushrooms

Chives

Chicken thigh/breast

Mizuna

Huckleberry jus

Chicken Stock

Waffle Crumble

Wheatberries:

1 c dry wheatberries

2 c chicken stock

1T salt

1T butter

Preheat oven to 350*f.

Bring chicken stock to a boil in pot. Add wheatberries and salt, and cover with lid. Place in oven for 40 minutes.  Remove from oven and check that wheatberries are properly cooked. If so, add butter and mix wheatberries. Reserve.

Maitake Mushrooms:

4c maitake mushrooms

2T butter

.5t kosher salt

Place sauté pan on over medium heat and add butter. Once butter is melted and begins to sizzle, add mushrooms. Let sit in the sauté pan (without moving) for about four minutes, until the mushrooms begin to caramelize. Place in oven for 5 minutes, then remove and reserve.

Chicken Thigh/Breast:

1 each chicken thigh

1 each chicken breast

2T canola oil

Salt and pepper

Preheat oven to 400*F. Preheat the sauté pan on the stove. Season the chicken breast with salt and pepper. Once the pan is hot, drizzle oil into the pan and immediately place chicken skin side down. Next, roast the chicken in the oven until completely done, about 20-30 minutes depending on the size of your chicken breast. Your thermometer will read 165*F and the juices will run clear.

Huckleberry Jus:

1 qt huckleberries

2/3c sugar

3/4c pinot noir

1t fresh lemon juice

In a small sauce pot, combine all ingredients and simmer on low heat for three hours. If necessary, add water to prevent the pinot noir from becoming too far reduced. After cooking, strain through a fine mesh strainer.

Waffle Crumble:

Blend waffle cones in a food processor. Alternatively, you can crush under a sauté pan or in between two bowls or make your own.

 To Plate:

Place wheatberries and waffle crumble on plate, place chicken on top, followed by mushrooms and mizuna. Drizzle the huckleberry jus over the top and enjoy!