About the Dish

8 ounces Chicken Breast
1 pat Butter
1 medium Onion
3-4 ounces Celery
3-4 ounces Carrot
2 small Bay Leaf
2 cloves Garlic
5-6 ounces Rutabaga
2 sprigs Rosemary
1/4 cup White Cooking Wine
1/2 teaspoon PeachDish Salt
1 small Edward & Sons Not Chick'n Bouillon Cube
Per Serving
Calories 343
Total Fat 14 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 113 mg
Sodium 374 mg
Total Carbohydrates 23 g
Dietary Fiber 5 g
Sugar 10 g
Protein 33 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Season chicken on all sides with a total 1/4 teaspoon kosher salt. Let chicken remain at room temperature until needed.
Prepare your mise en place: Peel onion, and cut into 1/2-inch dice. Halve each celery rib lengthwise, and thinly slice crosswise. Peel carrot, halve lengthwise and thinly slice crosswise. Peel and mince 2 cloves garlic. Peel rutabaga, and cut into 1/2-inch dice; measure out 1 cup. (Reserve any remainder for another use.)
Place a large saucepot over high heat. Add 2 teaspoons cooking oil. When oil is shimmering carefully add chicken. Cook without disturbing 4 minutes. Flip and cook for 2 minutes more. Remove chicken to a plate or bowl, and set aside.
Reduce heat under saucepot to medium, and add butter. When butter has melted add onion, celery, carrot and garlic. Cook, stirring intermittently, until onion turns translucent, 4-5 minutes. Add rutabaga, bay leaves, rosemary sprigs and cooking wine, and cook, stirring intermittently, until the liquid has almost evaporated.
Add bouillon cube, 1/2 teaspoon PeachDish Salt and 4 cups water. Increase heat to high. Once liquid comes to a boil, reduce heat to medium-low. Keep stew at a steady simmer for 10 minutes. Cut chicken into 1/2-inch pieces.
Add to stew along with any resting juices. Cook 1-2 minutes more. Turn off heat; allow stew to rest and cool down 4-5 minutes. Taste and adjust seasoning as desired with some of the remaining PeachDish Salt.
Remove bay leaves and rosemary sprigs and discard. Divide stew between 2 bowls, and enjoy!