About the Dish

Per Serving
Calories 660
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 580 mg
Total Carbohydrates 76 g
Dietary Fiber 7 g
Sugar 5 g
Protein 35 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.


For this dish, we are going to suggest a slightly lesser known style of German Lager known as a kellerbier (aka "cellar beer"). North Carolina's own Burial Brewing makes such a beer under the moniker of Blood Tusk: a hazy yellow lager traditionally hopped with lots of biscuit flavor from the malt. These flavors are like adding a thick slice of bread to go with the smothered chicken and rice grits. Granted, finding a kellerbier might be difficult, so we suggest a traditional lager as a substitute.

Nero d’Avola-Frappato, Sicilia, Italy

Nero d’Avola and Frappato create a classic Sicilian blend that is high in acidity, with high-toned raspberry fruit that pairs well with the tomato gravy. The acidity also cuts through the richness of the grits.


• Place a small saucepan over medium-high heat. Add 2 1/2 cups water and bouillon cube. • When liquid boils, stir to dissolve bouillon cube. Remove and reserve 1 cup broth. • To remaining broth, add rice grits. Cover, and reduce heat to medium-low. Cook until all liquid has been absorbed, about 15 minutes.
MISE EN PLACE • Remove and thinly slice collard stems. Thinly slice leaves. • Peel and dice onion. • Zest and juice lemon. • Pick and chop thyme leaves.
• On a plate, combine flour, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Remove and reserve 1 tablespoon seasoned flour. • Dredge chicken in remaining flour.
• Place a large sauté pan over medium-high heat. Add 2 tablespoons cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 1-2 minutes. • Flip chicken. Cook without disturbing until browned on other side, 1-2 minutes. • Transfer chicken to a plate (chicken will not be cooked through).
• Reduce heat to medium Add onion. Cook, stirring occasionally, until lightly browned, 2-3 minutes. • Add reserved 1 tablespoon flour. Cook, stirring, until well-browned, about 4 minutes.
• Stir in tomato and collard stems. Let mixture simmer 3 minutes. • Add collard leaves and reserved 1 cup broth. Reduce heat to low. • Nestle chicken into greens. Cook without disturbing, 5 minutes. • Flip chicken. Stir greens. Cook without disturbing until chicken is tender and opaque throughout, about 5 minutes.
• Stir in 1/2 teaspoon lemon juice. Taste and adjust seasoning as desired with remaining lemon juice and PeachDish Salt. • Fluff rice grits with a fork. Stir in butter and lemon zest.
• Divide rice grits between 2 plates or shallow bowls. • Top with chicken and vegetables. Spoon gravy over all. • Garnish with thyme, and enjoy!