About the Dish

8 ounces Chicken Breast
6 ounces Mixed Mushrooms
3 ounces Kale
6 ounces Gnocchi
1 Lemon
1 pat Butter
1 ounce Parmesan Cheese
1 stalk Green Garlic
Per Serving
Calories 520
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Cholesterol 115 mg
Sodium 1010 mg
Total Carbohydrates 45 g
Dietary Fiber 4 g
Sugar 6 g
Protein 43 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.

English Porter

Traditional English Porters were dry beers (Dryness indicates how much residual sugar is left in a beer after the yeast has converted sugar to alcohol). A sweet tasting beer has more residual sugar, and a dry taste means the yeast has consumed more sugar. A dry English style porter will allow the garlic and lemon flavors an opportunity to shine.

Burial Brewings Winnower Porter

Chenin Blanc - Western Cape, South Africa

The zesty citrus notes of a chenin blanc will bridge the flavors between the chicken and lemon in this dish. It is slightly leafy in its style, and would complement the bitter-green flavors of the kale.

Spier Chenin Blanc, Western Cape South Africa


Fill a saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Trim and thinly slice mushrooms. • Remove and chop kale stems; cut or tear leaves into bite-size pieces. • Chop 2 tablespoons garlic whites 1 tablespoon greens (save any extra for another use). • Zest and halve lemon. Juice 1 half (save remaining half for another use). • Cut chicken into 1-inch pieces.
• Season chicken with 1/4 teaspoon kosher salt. • Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip chicken. Cook, stirring occasionally, until browned on all sides, 2-3 minutes. • Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add mushrooms. Cook, stirring, to scrape up any browned bits. • Spread mushrooms in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
Reduce heat to medium. Stir in kale stems and garlic whites. Cook, stirring occasionally, until stems start to become translucent, 2-3 minutes.
• When water boils, add gnocchi. Cook, stirring occasionally, until tender and a little chewy, 5-6 minutes. • Reserve 1/4 cup cooking liquid. • Drain gnocchi.
• To kale, add garlic greens and lemon zest. Cook, stirring, until greens are tender, 1-2 minutes. • Fold in kale leaves and gnocchi. Cook, stirring occasionally, until leaves begin to wilt, 1-2 minutes.
• Stir in lemon juice and butter. • Return chicken to pan. • Adjust consistency with reserved cooking liquid.
• Divide between 2 plates. • Top with Parmesan, and enjoy!