About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
8 ounces Chicken Breast
1 each Onion
2 cloves Garlic
1 tablespoon All Purpose Flour
4 ounces Spinach
1 teaspoon Bragg Liquid Aminos
2 pats Butter
4 ounces Mixed Mushrooms
Per Serving
Calories 500
Total Fat 16 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 90 mg
Sodium 900 mg
Total Carbohydrates 56 g
Dietary Fiber 4 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.

Creature Comforts Koko Buni

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.

Les Capriades 'Pet' Sec,' Vin de France (Loire Valley) NV


• In a saucepan over medium heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, slowly stir in grits. • Reduce heat to low. Simmer, stirring often, until grits are tender, 10-15 minutes. • Turn off heat, cover pot, and let grits rest 10-15 minutes.
MISE EN PLACE • Peel and thinly slice onion. • Peel and mince garlic. • Discard mushroom stems; thinly slice caps. • Cut or tear spinach 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 the bottom, 3-4 minutes. • Flip and cook until chicken is opaque throughout and browned on bottom, 2-3 minutes. • Transfer chicken to a bowl. Cover, and set aside.
Reduce heat 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, Bragg Liquid Aminos and 1/2 cup water. Cook, stirring, until spinach is wilted, 3-4 minutes. • Return chicken to pan, along with any resting juices. Coat each breast in sauce. • Taste and adjust seasoning as desired with PeachDish Salt. Add a little water to adjust sauce, if needed.
• Stir butter into grits, and season to taste with kosher salt and freshly ground black pepper. • Serve chicken smothered in sauce with grits on the side, and enjoy!