About the Dish

1/4 teaspoon PeachDish Salt
1/2 cup Polenta
8 ounces Chicken Breast
4 ounces Mixed Mushrooms
1 Onion
2 cloves Garlic
1/2 cup Tomato Sauce
2 ounces Roasted Red Peppers
2 sprigs Oregano
1 1/2 teaspoons Marinara Spice
1 pat Butter
Per Serving
Calories 440
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 970 mg
Total Carbohydrates 47 g
Dietary Fiber 6 g
Sugar 10 g
Protein 33 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.

Weizenbock

German beer styles pretty much devolve down to lagers and hefeweizens: lagers being the more time-intensive finished product usually available at higher alcohol contents, and hefeweizens being the cheaper to produce wheat ale because it can be brewed quicker. What happens when you lager a wheat beer? Well, you get interesting hybrids like the Weizenbock. All that sweet wheat malt lagering develops flavors and a whole lot more alcohol than one normally sees in a hefeweizen. For hunter’s chicken, we suggest pairing it with a Weizenbock like At Water's Teufel.

Nero d'Avola, Sicily

When selecting a red to pair with chicken, go with a red a touch lighter in body, nice acidity, and soft tannins. Same goes for tomatoes! This Sicilian, fruity, spicy, earthy, dark colored red is exactly that.

METHOD

1
Place a small saucepan with a lid over medium-high heat. Add 1 3/4 cups water and 1/2 teaspoon PeachDish Salt. This is your polenta cooking water.
2
MISE EN PLACE • Discard any tough mushroom stems. Thinly slice caps. • Peel and thinly slice onion. • Peel and mince garlic. • Dice red pepper. • Pick and chop oregano leaves. • Cut each chicken breast against the grain into 3 equal pieces.
3
• When water simmers, stir in polenta. • When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water absorbed, 15-20 minutes.
4
While polenta cooks: • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken in a single layer. Season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip chicken. Cook until browned on other side and opaque throughout, about to minutes. • Transfer to a bowl. Cover to keep warm.
5
Add 2 teaspoons cooking oil to skillet. When oil is hot, add mushrooms in a single layer. Cook without disturbing until golden on bottom, 2-3 minutes.
6
Add onion and garlic. Cook, stirring, until onion begins to become translucent, about 4 minutes.
7
Stir in tomato sauce, red pepper, oregano, cacciatore spice and 1/2 cup water.
8
When sauce boils, reduce heat to a simmer. Add chicken (along with any resting juices) back to the skillet. Taste and adjust seasoning as desired with PeachDish Salt.
9
• Stir butter into polenta. Taste and adjust seasoning as desired with kosher salt and black pepper. • Divide polenta between 2 bowls. • Top with hunter’s chicken, and enjoy!

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