About the Dish

5 ounces Butter Beans
2 sprigs Thyme
3/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
4 packets Mayonnaise
1 teaspoon Apple Cider Vinegar
1/2 packet Turbinado Sugar
1 packet Crystal Hot Sauce
1/2 cup All Purpose Flour
1 cup Buttermilk
1 cup Cornmeal
2 Green Tomato
Per Serving
Calories 850
Total Fat 46 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 950 mg
Total Carbohydrates 69 g
Dietary Fiber 14 g
Sugar 15 g
Protein 39 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.

IPA

Bitterness in hops actually has a chemistry behind it; the bitterness comes from the alpha acids found in the hop resin. So, if ever you’re at a beer bar and the guy next to you orders an IPA and starts waxing philosophically about the alpha in the beer, you’ll know what he’s talking about. For fun, you can reply with you can tell that without tasting the beer, just by looking at the IBU value! For this dish of chicken and Alabama white sauce, we are going to add a little contrast in the form of an IPA (from Alabama) to the meal.

Good People IPA, Birmingham, Alabama

Friulano - Friuli-Venezia Giulia, Italy

Friulano is doused in tropical fruits, and is traditionally made in an unoaked, crisp style that will complement the tang of the white BBQ sauce. It plays well with the sweet and sour element of the fried green tomatoes, and complements the caramelized sear of the chicken.

Bastianich Friulano, ‘Vigne Orsone,’ Colli Orientali del Friuli, Friuli-Venezia Giulia, Italy

METHOD

1
• Place a small saucepan over high heat. Add beans, thyme sprigs and 1/2 cup water. • When mixture boils, cover pan, and reduce heat to low. Simmer until beans are tender, 8-10 minutes. • Drain beans. Season with 1/4 teaspoon PeachDish Salt.
2
MISE EN PLACE • Slice tomatoes into 1/2 inch rounds. • Slice each chicken breast lengthwise into 4 strips.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
In a small bowl, combine mayonnaise, vinegar, 1/2 packet sugar and hot sauce to taste.
5
• Place flour in 1 bowl. • Place buttermilk in another bowl. • In a third bowl combine cornmeal and 1/4 teaspoon PeachDish Salt. • Place a paper towel-lined baking sheet near the stove.
6
• Coat each tomato slice in flour, buttermilk, then seasoned cornmeal. • Shake off excess cornmeal. Transfer slices to a plate or baking sheet.
7
• Place a skillet 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. • Transfer chicken to a bowl. Toss with half of barbecue sauce.
8
• Wipe out skillet. Add 1/4 inch cooking oil, and place over medium heat. • When oil is hot and shimmering, carefully add tomato slices in a single layer. Cook without disturbing until golden-brown on bottom, 3-4 minutes. • Carefully flip tomatoes. Cook without disturbing until browned on other side, 2-3 minutes. • Transfer tomatoes to a prepared sheet. Season to taste with PeachDish Salt. Tip: Do not overcrowd pan. Cook in batches if necessary.
9
Serve chicken and fried tomatoes with extra barbecue sauce on the side. Enjoy!

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