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About the Dish

1/4 teaspoon PeachDish Salt
1/2 cup Polenta
1 pat Butter
8 ounces Chicken Breast
4 ounces Mixed Mushrooms
1 each Onion
2 cloves Garlic
2 ounces Roasted Red Peppers
1/2 cup Tomato Sauce
1 1/2 teaspoon Marinara Spice
Per Serving
Calories 521
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 0 g
Cholesterol 76 mg
Sodium 1201 mg
Total Carbohydrates 61 g
Dietary Fiber 6 g
Sugar 7 g
Protein 34 g
Chef Seth Freedman

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.

METHOD

1
Place 1 3/4 cups water in a saucepot over high heat, and add 1 teaspoon kosher salt. While you are waiting for water to boil, prepare your mise en place: Remove and discard mushroom stems, and thinly slice caps. Peel and thinly slice onion. Peel and mince garlic. Dice roasted red pepper. Pick and chop oregano leaves. Cut each chicken breast against the grain into 3 equal pieces.
2
When water is almost to a boil, add polenta, and stir vigorously with whisk. Reduce heat to low, and stir to ensure that polenta does not clump or stick to bottom. Cook, stirring occasionally, until polenta is tender and smooth, about 12 minutes. Cover and remove from heat to keep warm.
3
While polenta is simmering, place a large skillet (with lid) over medium-high high heat. Add cooking oil. When oil is shimmering, add chicken pieces in a single layer, and season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until brown on bottom, 2-3 minutes. Turn each piece, and brown on second side, 1-2 minutes more. Remove from pan to a bowl or plate, and cover to keep warm.
4
Keeping skillet over medium-high heat, add mushrooms, and cook until wilted and lightly browned, 2-3 minutes.
5
Add onion and garlic. Cook, stirring, until onion begins to become translucent, about 4 minutes.
6
Stir in oregano, red pepper, tomato sauce, cacciatore spice blend and remaining 1/2 cup water. Bring to a boil. When sauce just comes to a boil, reduce heat to a simmer, and add chicken (along with any resting juices) back to the skillet. Taste and adjust seasoning as desired.
7
Stir butter into polenta. Taste and adjust seasoning as desired. Divide polenta between 2 plates. Top with stew and Parmesan. Enjoy!