About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/2 Red Onion
8 ounces Eggplant
4 ounces Zucchini
4 ounces Sweet Peppers
4 cloves Garlic
2 teaspoons Italian Dried Herb Blend
1/4 cup Red Wine
1/4 ounce Parsley
2 tablespoons Sherry Vinegar
2 packets Turbinado Sugar
1 Ciabatta Rolls
Per Serving
Calories 570
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1070 mg
Total Carbohydrates 64 g
Dietary Fiber 8 g
Sugar 15 g
Protein 36 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Sour Beer

A sour flavor doesn't always mean a beer has gone bad. Seriously, sour beer has a long brewing tradition going back hundreds of years. For this dish of sweet and sour, we want to pair a sour beer.

Three Taverns Rapturous, Decatur, Georgia

Sparkling Rose of Chardonnay, Poulsard, and Pinot Noir - Jura, France

Cremant is simply a term for French sparkling wine that is not Champagne. Bubbles are a unifying agent of seemingly difficult combinations of flavors; the Cremant from Jura that I’d like to recommend takes the pivot point of the sweet and sour notes of agrodolce, and see-saws well against the backdrop of the flavors of the various vegetables found in this dish.

Andre et Mireille Tissot, Cremant Du Jura Rose, France

METHOD

1
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
2
MISE EN PLACE • Halve and peel onion. Dice 1 half (save remaining half for another use). • Cut eggplant into 1-inch dice. • Slice zucchini into 1/2-inch rounds. • Cut peppers into 3/4-inch dice. • Peel and finely chop garlic. • Pick and chop parsley leaves.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking 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.
4
Add 1 teaspoon olive oil to pan. When oil is hot, add onion. Cook, stirring and scraping, until onion is golden, 1-2 minutes.
5
• Stir in eggplant, zucchini, peppers, garlic, Italian Herb blend and 1/4 teaspoon PeachDish Salt. • Pour wine over top. Cover pan, and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Note: If mixture gets dry, add a little water, 1 tablespoon at a time.
6
• While vegetables cook, slice and toast ciabatta as desired. • Uncover pan. Stir in half of parsley. • Stir in sherry vinegar, sugar and 1 tablespoon olive oil. • Return chicken and any resting juices to the pan, nestling chicken into vegetable mixture. Turn to coat.
7
• Taste and adjust seasoning as desired with PeachDish Salt. • Divide between 2 plates or shallow bowls. Garnish with remaining parsley. • Serve with ciabatta, and enjoy!

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