About the Dish

Per Serving
Calories 590
Total Fat 16 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 610 mg
Total Carbohydrates 85 g
Dietary Fiber 5 g
Sugar 16 g
Protein 28 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

American Blond Ale

Suzy B Blond Ale was brewed as an approachable beer by Southern Prohibition. Suzy B is one of Ben and Quinby's first two beers. When opening a craft brewery in Mississippi you need a gateway beer; brewed with wheat and honey malt, Suzy B is rough around the edges in a good way. This blond ale will go nicely with the chicken, and the sweet grains of wheat and honey malt will complement the butternut squash.

Roussanne-Grenache Blanc, Southern Rhone, France

2015 will go down as an amazing vintage for many parts of Europe, especially so in the Southern Rhone region of France. You’ve probably heard of, or drank Chateauneuf du Pape, but most don’t realize this amazing village makes white wine too. The whites are full-bodied and often see some time in barrel, rounding out its fuller profile and softening the orchard fruit. In 2015, these wines are bright and energetic to boot, making them perfect for autumn-inspired food.

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Peel and halve squash. Discard seeds and fibers. Cut 2 cups into 1/2-inch dice (save any extra squash for another use). • Peel and thinly slice shallot. • Cut chicken into 2-inch pieces.
2
• Place a small saucepan over high heat. Add rice, bouillon and 1 1/2 cups water. • 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.
3
• In a skillet, toss together squash, chicken, shallot, 1 tablespoon olive oil, mulligatawny spice blend and 1/2 teaspoon Campfire salt. • Spread evenly in skillet. Roast in oven until squash is tender and chicken is opaque throughout, 15-18 minutes.
4
While chicken roasts, in a large bowl whisk together honey and sherry vinegar.
5
• Divide rice between 2 plates. Top with chicken and squash mixture. • Add arugula to the honey dressing, and toss to coat. • Divide salad between plates. Taste and adjust seasoning as desired with Campfire salt and pepper. Enjoy!

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