Lunchbreak: The Stained Glass Bistro chef Victor Hernandez makes chicken and dumplings

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Victor Hernandez

The Stained Glass
1735 Benson Avenue
Evanston
(847) 864-8600
thestainedglass.com

For info on upcoming events and more check out their website.

 

Chicken and Dumplings

Dumplings:

Ingredients:
3 cups all purpose flour
3/4 cup sour cream
4 eggs
3/4 cup water
1 Tbs Kosher salt
1/4  tsp ground black pepper
2 oz olive oil

Directions:
In a medium stock pot bring about 6qts. of water to a boil, and reduce to a simmer. Combine all ingredients except the olive oil in the bowl of an electric mixer fitted with the paddle attachment, mix well to a slightly sticky consistency, add more water or flour if needed. Using a wet spoon drop egg yolks size pieces of the mixture into the simmering water, cook for three minutes. Remove the dumplings from the boiling water using a slotted spoon or wire skimmer, transfer to a mixing bowl and toss with the olive oil, set aside.

Chicken:

Ingredients:
4 6-8oz boneless chicken breasts with the skin on
2 oz olive oil
2 Tbs chopped fresh rosemary
2 medium onions chopped
4 celery sticks chopped
2 medium carrots, peeled and chopped
4 garlic cloves, crushed
1 cup of peas (fresh or frozen)
1 qt chicken broth
2 Tbs chopped fresh parsley
1/4 cup heavy cream
1 Tbs whole grain mustard
2 Tbs blonde roux
salt and pepper to taste

Directions:
Pre-heat oven to 375. Season the chicken with salt and pepper. In a large skillet at med-high heat brown the chicken in the olive oil, 3-5 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside. Using the same skillet reduce heat to medium, add the onions, carrots, celery, garlic and rosemary, cook for 5-10 minutes until the vegetables are tender. Add the chicken broth, peas, heavy cream, mustard, and roux. Stir well to dissolve the roux and bring the mixture to a boil, then reduce to a simmer. Add the dumplings and browned chicken breasts with the skin side up, position the chicken so the skin stays above the broth. Transfer the skillet to the oven and bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 140. Remove from the oven and allow resting for ten minutes before serving, sprinkling the fresh parsley over the dish before serving.
Can be served family style or plated individually.

*Easy recipe for roux*
1/2 stick butter
1/2 cup all purpose flour

Melt butter in a pan, add flour, cook for about 5 minutes or until golden brown stirring constantly.

 

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