About the Dish

8 ounces Chicken Breast
3/4 teaspoon PeachDish Salt
2 ounces Applewood Smoked Bacon
1 small Onion
1 sprig Sage
1 pound Brussels Sprouts
1 tablespoon Brown Sugar
2 teaspoons Apple Cider Vinegar
1 packet Grey Poupon Dijon Mustard
1 teaspoon Bragg Liquid Aminos
1 pat Butter
Per Serving
Calories 420
Total Fat 19 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 95 mg
Sodium 1110 mg
Total Carbohydrates 29 g
Dietary Fiber 10 g
Sugar 11 g
Protein 36 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Session IPA

Straight To Ale Monkeynaut is one of the original beers the brewery released back when they were brewing on their three-barrel brewhouse. Now brewed on a 40 barrel system, it is still their most popular beer. Named for Miss Baker- the original Monkeynaut- this IPA will add some sweetness to the peppery Brussels sprouts without overwhelming the chicken.

Straight To Ale Monkeynaut

Zinfandel Blend - Sonoma County, California

The Three Valleys is a great way to get to know the famous house style of Ridge and their world famous zinfandel blends. The rich and jammy berry notes go well with the smokiness of the bacon, and it's light enough to pair nicely with white meats like chicken.

Ridge 'Three Valleys,' Sonoma County 2014

METHOD

1
Please read entire recipe before beginning.
2
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/4 teaspoon PeachDish Salt.
3
MISE EN PLACE • Chop bacon. • Peel and dice onion. • Pick and chop 3 sage leaves. • Trim brussels sprouts’ stem ends and any brown parts; halve sprouts through stem end.
4
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When hot, add chicken pieces. Cook without disturbing until brown on bottom, 2-3 minutes. • Turn chicken, and cook until brown on bottom, 1-2 minutes more. • Transfer to a plate, and set aside.
5
Reduce heat under pan to medium. Add bacon and 1/4 cup water. Cook, stirring, until water evaporates and bacon begins to brown, 8-10 minutes.
6
Add onion, and cook, stirring, until onion begins to become translucent, 2-3 minutes. Add brussels sprouts and sage. Cook, stirring, 3-4 minutes more.
7
• Stir in brown sugar, vinegar, mustard, Bragg Liquid Aminos, 3/4 cup water and 1/2 teaspoon PeachDish Salt. Use a wooden spoon or high-temp spatula to scrape any browned bits from the bottom of the pan. • Bring liquid to a boil, cover pan and cook until brussels sprouts start to become tender, 8-10 minutes.
8
• Uncover pan. Return chicken and resting juices to the pan, and cook 3-4 minutes more. Stir in butter. • Taste and adjust seasoning as desired. Serve and enjoy!

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