About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
8 ounces Chicken Breast
1 Onion
2 cloves Garlic
4 ounces Mixed Mushrooms
1 tablespoon All Purpose Flour
4 ounces Spinach
1 teaspoon Bragg Liquid Aminos
2 pats Butter
Per Serving
Calories 510
Total Fat 16 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 910 mg
Total Carbohydrates 54 g
Dietary Fiber 6 g
Sugar 4 g
Protein 35 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.

Milk Porter

Lactose has many uses in beer. You can take the lactic acid and sour a beer, or use the lactose sugar to sweeten a beer. Wait, wouldn’t the yeast just eat the sugar and make more alcohol? Lactose sugar is not fermentable; adding it not only allows the brewer to add the milk moniker, but also to sweeten the beer without increasing the alcohol content. Milk stouts and porters are pure comfort food, which is why we recommend Georgia's own Creature Comforts Koko Buni milk porter with this smothered chicken.

Sparkling Chenin Blanc, Loire Valley, France

A sparkling wine will help cut the richness of the grits, adding mineral and bright citrus notes to the chicken. The Chenin Blanc has brisk acidity and is light on its feet, as to not overwhelm the vegetables.


• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until grits are tender, 15-20 minutes. Remove from heat, and cover pan.
MISE EN PLACE • Peel and thinly slice onion. • Peel and mince garlic. • Discard mushroom stems. Thinly slice caps. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• 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 chicken is opaque throughout and browned on bottom, 2-3 minutes. • Transfer chicken to a plate.
Reduce heat under skillet to medium. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook, stirring, until mushrooms are tender, 5-6 minutes.
• Reduce heat to low. Stir in flour. • Add spinach, liquid aminos and 1/2 cup water. Cook, stirring, until spinach is wilted, 3-4 minutes. • Return chicken and resting juices to pan. • Taste and adjust seasoning as desired with PeachDish Salt. Adjust consistency as desired with a little water.
• Stir butter into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with kosher salt and pepper. • Divide chicken and vegetables between 2 plates. • Serve with grits, and enjoy!