About the Dish

1/4 Onion
1 stalk Celery
8 sprigs Thyme
3 tablespoons All Purpose Flour
1/4 cup Whole Milk
12 ounces Ground Chicken
3/4 cup Panko
2 pats Butter
1 Edward & Sons Not Chick'n Bouillon Cube
2 ounces Spicy Greens
2 ounces Radish
Per Serving
Calories 570
Total Fat 37 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 820 mg
Total Carbohydrates 27 g
Dietary Fiber 2 g
Sugar 5 g
Protein 36 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

Rhone Blend, Southern Rhone, France

The Southern Rhone evokes tasting memories of ripe red and black fruit layered upon dried herbs and peppercorns with a subtle earthy core of rolled stones and clay. It’s hard to think about what that tastes like without having a sip in hand, but in a simple way it is a wine with a lot going on that drinks easy. In many ways, this dish is the same – easy comfortable flavors with a lot going on; crispy fried chicken croquettes with rich gravy for dipping and side salad of spicy greens and radishes. The earthy spice of radish and greens will highlight the garrigue aromatics of the wine and play off its stony core while tart and ripe fruits bring balance to the crispy croquettes.


MISE EN PLACE • Peel and dice 1/4 cup onion (save any extra onion for another use). • Dice 2 tablespoons celery (save any extra celery for another use). • Pick and chop thyme leaves. • Thinly slice radish. • Discard any tough greens stems.
• Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add measured onion and celery. Cook, stirring, until onion is tender, 4-5 minutes. • Add half of thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 1 minute.
• Stir in 2 tablespoons flour. Cook, stirring, until flour begins to smell nutty, about 2 minutes. • Whisk in 1/4 cup milk (save extra milk for another use). Cook, stirring, until mixture thickens. • Transfer to a large bowl.
• To bowl, add chicken and 2 tablespoons panko. • Spread remaining panko on a plate. • Using your hands, combine chicken mixture. Shape into 1-inch balls. • Roll each ball in panko. Flatten to a 1/2-inch-thick croquette (patty).
• Place a skillet over medium heat. Add 1 tablespoon olive oil. When oil is hot, add croquettes. Cook without disturbing until browned on bottom, about 5 minutes. • Gently flip croquettes. Cook until browned on bottom and opaque throughout, 4-5 minutes. • Divide croquettes between 2 plates.
While croquettes cook: • Place a sauté pan over medium-low heat. Add butter. When butter is melted, add remaining 1 tablespoon flour. Cook, stirring, until flour browns slightly, about 1 minute. • Add bouillon cube, pressing to break up and dissolve.
• Slowly whisk in 3/4 cup water. • Stir in remaining thyme. Cook, stirring, until thickened, 3-4 minutes. Taste and adjust seasoning as desired with kosher salt and pepper.
• In a bowl, toss greens and radish with 1 teaspoon olive oil. Sprinkle with 1/4 teaspoon kosher salt. • Serve with croquettes and gravy, and enjoy!