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About the Dish

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Turbinado Sugar

    Turbinado Sugar

  • PeachDish Salt

    PeachDish Salt

  • Grape Tomatoes

    Grape Tomatoes

  • Chicken Breast

    Chicken Breast

  • Cornbread

    Cornbread

METHOD

1
Please read the entire recipe before beginning.
2
Peel and crush the garlic cloves, and place in a small saucepan. Add the water, Bragg, sugar and 1 teaspoon PeachDish salt. Place over high heat to bring to a boil.
3
While you wait for the water to boil, prepare your mise en place: Cut the tomatoes in half lengthwise. Remove chicken breasts, pat dry, and season on all sides with remaining 1 teaspoon PeachDish salt. Let rest at room temperature.
4
To the boiling water, add field peas. Return to the boil, skim and discard any foam that forms, then reduce the heat to medium low, and set a timer for 15 minutes.
5
To the boiling water, add field peas. Return to the boil, skim and discard any foam that forms, then reduce the heat to medium low, and set a timer for 15 minutes.
6
While the tomatoes cook, heat a sauté pan over medium heat. Coat with cooking oil, and add the chicken breast halves. Cook without moving about 5 minutes, or until lightly browned on bottom and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until flesh is opaque all the way through and juices run clear.
7
Serve chicken with the field peas (don’t forget the pot likker!) and cornbread. Enjoy!