About the Dish

12 ounces Fingerling Potatoes
2 sprigs Thyme
3/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
4 cloves Garlic
2 tablespoons Balsamic Vinegar
2 sprigs Parsley
2 ounces Applewood Smoked Bacon
1 ounce Green Onion
1 head Lettuce
1 teaspoon Apple Cider Vinegar
1 packet Turbinado Sugar
Per Serving
Calories 410
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 850 mg
Total Carbohydrates 36 g
Dietary Fiber 4 g
Sugar 6 g
Protein 34 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.

Acidic Berliner Weisse

It shouldn't be a surprise that Berliner Weisse was once the most popular beer in Berlin. In the 19th century, there were 50 breweries producing this style of beer in Berlin. By the twentieth century, there were only two. Simply put, the Berliner Weisse is a low-alcohol wheat beer “infected” with lactobacillus, the bacteria that sours milk, which makes for an interesting sweet and sour flavor combination. In Berlin, you will find they play up the sweet by adding a dose of raspberry syrup to the beer, turning it into a beer cocktail. The sour in a Berliner Weisse should be a complementary flavor to the acidic balsamic glazed chicken—consider Athena by Creature Comforts here.

Zinfandel, Sonoma County, CA

The ripe jammy flavors of zinfandel help balance the sweet and sour notes of the balsamic glaze. It goes well with the richness of the potatoes and the mesquite notes of bacon.


 MISE EN PLACE • Cut potatoes into bite-size pieces. • Pick and chop thyme leaves; reserve stems. • Peel and thinly slice garlic. • Pick and chop parsley leaves. • Thinly slice green onion. • Tear or cut lettuce into bite-size pieces.
 • In a saucepan, combine potatoes, thyme stems and enough water to cover. Place over high heat. • When water boils, reduce heat to medium-low. Cover, and simmer until potatoes are tender, 10-12 minutes. • Drain well. Discard thyme stems. • Season potatoes with 1/4 teaspoon PeachDish Salt.
 While potatoes cook, season chicken on all sides with chopped thyme and a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes.
 • Add garlic. Reduce heat to low. Cook, stirring, until garlic begins to become translucent, about 1 minute. • Add balsamic vinegar. Cook, stirring, until vinegar thickens into a glaze, about 1 minute. • Stir in parsley. Quickly transfer chicken and glaze to a small bowl. Cover bowl to keep warm.
Add bacon to skillet. Cook, stirring, until bacon is lightly browned and crisp, 4-5 minutes.
Increase heat to medium. Add potatoes. Cook without disturbing until lightly browned on bottom, 3-4 minutes.
• Add green onion. Fold in lettuce. Cook until lettuce is just wilted, about 30 seconds. Remove from heat. • Stir in 1/4 teaspoon PeachDish Salt, cider vinegar and sugar. Taste and adjust seasoning as desired with PeachDish Salt.
• Slice chicken against the grain. • Divide potatoes between 2 plates. • Top with chicken, and drizzle with balsamic glaze. Enjoy!