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About the Dish

1 pat Butter
1 small Yellow Onion
3 ounces Carrot
2 small Celery
2 sprigs Thyme
1 each Bay Leaf
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1/2 teaspoon PeachDish Salt
8 ounces Boneless and Skinless Chicken
1 cup Self-Rising Flour
1/2 cup Buttermilk
2 sprigs Dill
2 sprigs Parsley
Per Serving
Calories 460
Total Fat 11 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 82 mg
Sodium 1526 mg
Total Carbohydrates 57 g
Dietary Fiber 2 g
Sugar 6 g
Protein 33 g
Chef Zeb Stevenson

Zeb Stevenson, a former Cornell art major, has risen through the ranks to make a culinary name for himself in Atlanta. Zeb thrived as a young sous chef at the renowned Dick & Harry’s restaurant where he honed his technical skills of butchery, charcuterie, pastry and sauce work. He then advanced his career taking on the position of executive sous chef and opening Spice Market while training under Jean-Georges Vongerichten, one of the world’s best and most famous chefs. Zeb’s next career move led him to The Livingston as chef de cuisine collaborating with chef Gary Mennie and he was quickly promoted to executive chef. During his tenure at The Livingston, he won Food Network’s “Chopped” cooking competition and opened Proof + Provision speakeasy, which became an immediate success. In January of 2015, Zeb joined the team at Watershed on Peachtree, an award-winning restaurant opened by Emily Saliers, of the rock band Indigo Girls, and restaurateur Ross Jones. As executive chef, Zeb has reformed Watershed’s menu to reflect his commitment to locality and seasonality, while still staying true to the history and Southern-inspired menu that’s earned Watershed national attention since its opening 1999. Zeb is USDA certified in canning which adds unique creativity to his repertoire. Zeb has evolved into a forward thinking chef and his commitment to local and sustainable ingredients allows him to be at his creative best.

METHOD

1
Prepare your mise en place: Peel and dice onion. Dice carrot. Dice celery. Pick and chop dill and parsley leaves.
2
In a saucepot (this recipe works best in a deep pot that is 10-12 inches wide at the base) over medium heat, melt butter. Add onion, carrot and celery. Cook, stirring occasionally, 10-12 minutes, or until the onions become fully transparent and carrot and celery are very tender.
3
Stir in thyme sprigs, bay leaf, bouillon and 1/2 teaspoon PeachDish salt. Add 2 1/2 cups water.
4
Adjust heat to high, and bring to a boil. Add chicken breasts. Reduce heat to low and simmer 5-6 minutes, then turn over and cook for 5-6 minutes more or until chicken is just cooked through (when pierced with a sharp knife, the flesh should appear opaque).
5
While the chicken is simmering: In a mixing bowl, gently but thoroughly combine self-rising flour and buttermilk. This is the dumpling batter.
6
Remove cooked chicken from the pot and set aside to cool slightly. Adjust heat under saucepot to medium-high; remove thyme sprig and bay leaf. When liquid returns to a boil, carefully drop tablespoon-size scoops of dumpling batter into the pot. “Rinse” the spoon in the boiling liquid after each dumpling. Look for the spot where the liquid is boiling and drop a dumpling there, keeping them separate so no dumplings touch. You should have 10-12 dumplings. Boil about 3 minutes, or until dumplings have set. Turn each over gently, and boil for 3 minutes more.
7
While the dumplings cook, pull chicken breasts into bite-size pieces. When dumplings are cooked, return chicken to the pot along with dill and parsley, stirring gently to combine.
8
Taste and season with additional PeachDish salt as desired. Divide between 2 bowls, and enjoy!