About the Dish

Per Serving
Calories 590
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1020 mg
Total Carbohydrates 72 g
Dietary Fiber 6 g
Sugar 9 g
Protein 38 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Pale Ale

When you say pale ale, people automatically assume an India Pale Ale. While pale ales are the root of the IPA, they are nowhere near as aggressively hopped. Pale ale gets its name from the lighter malt bill. For this Greek-inspired dish, why not use a pale ale with a mild citrusy component to complement the citrusy sauce?

Moschofilero, Peloponnese, Grecce

This is a dish that could certainly pair well with red or white, but the fennel and fresh lemon pushed me to the white side. Moschofilero is an underappreciated grape from Greece that shows a wonderful balance of fresh floral aromatics and acidity with a full mouthfeel and long finish. Look for notes of orange and lemon peel, white flowers and wet stone mineral—a perfect match for both the chicken and rice and the salad with feta.


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and mince shallot. • Halve fennel lengthwise. Cut away core. Thinly slice crosswise. • Thinly slice 1 lemon. Halve and juice remaining lemon.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Reduce heat to medium. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring occasionally, until shallot is translucent and slightly browned, about 2 minutes. • Add sliced fennel. Cook, stirring occasionally, until fennel wilts, about 2 minutes.
• Add half of lemon juice. Scrape up any browned bits left in the pan. • Sprinkle with ground fennel.
• Return chicken and any resting juices to pan. • Add 1 1/4 cups water, bouillon and mustard. For extra lemon flavor, top with lemon slices. Reduce heat to low. Cover, and cook until fennel is tender, about 15 minutes. • Season to taste with remaining lemon juice and PeachDish Salt.
In a large bowl, toss salad greens with remaining 2 teaspoons olive oil, feta and 1/4 teaspoon PeachDish Salt.
• Fluff rice with a fork; divide between 2 plates. • Top rice with chicken and fennel, and some broth. • Serve with salad on the side, and enjoy!