About the Dish

10 ounces Potatoes
2 cloves Garlic
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
1 Shallot
1 ounce White Cooking Wine
1 Edward & Sons Not Chick'n Bouillon Cube
1 ounce Balsamic Vinegar
2 sprigs Parsley
2 sprigs Oregano
1 ounce Grated Parmesan
2 pats Butter
3 ounces Spinach
Per Serving
Calories 480
Total Fat 20 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 880 mg
Total Carbohydrates 37 g
Dietary Fiber 5 g
Sugar 6 g
Protein 36 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.

Kettle Sour

Balsamic in a recipe is our open invitation to pair a meal with a sour. When starting with sours, we suggest going with something using the kettle souring method. What is kettle souring? Instead of yeast, it uses lactobacillus - the same stuff that makes milk sour. We think Three Taverns Rapturous, a raspberry kettle sour brewed and soured, in Atlanta is the best choice for this meal.

Three Taverns Rapturous

Sauvignon Blanc - Hawkes Bay, New Zealand

Sauvignon Blancs have zesty citrus notes that balance the tart balsamic flavors of this dish. Herbs on the chicken will resonate with the grassy tang of the sauvignon blanc, and the bright acidity will cut through the richness of the cheesy mashed potatoes.

Craggy Range “Te Kahu,” Gimblett Gravels Vineyard, Hawkes Bay, New Zealand

METHOD

1
MISE EN PLACE • Peel potato. Cut into 1-inch dice. Cover with water. • Crush and peel garlic. • Peel, halve and thinly slice shallot. • Pick and chop parsley leaves. • Pick and chop oregano leaves. • Discard any tough spinach stems.
2
• Place a saucepan over high heat. Add potato, garlic, 1 teaspoon kosher salt and enough water to cover. Cover pot. • When water boils, reduce heat to medium-low. Simmer until potato is fork-tender, 15-18 minutes. • Reserve 1/2 cup cooking liquid. Drain potatoes.
3
While potato simmers, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on first side, 3-4 minutes.
5
• Flip, and cook until chicken is seared on bottom, 1-2 minutes. • Add shallot to pan. Reduce heat to low. Cook, stirring, until shallot begins to become translucent, 1-2 minutes.
6
• Stir in wine, scraping to deglaze pan. • Add 1/4 cup water and bouillon cube. Stir to dissolve cube. Remove pan from heat. • Add balsamic vinegar. Cook, stirring, until sauce thickens slightly, about 1 minute.
7
Transfer chicken to a bowl. Toss with parsley and oregano. Cover to keep warm.
8
• In a bowl, combine potatoes, Parmesan cheese and 1 pat butter. Mash well. • Adjust consistency as desired with reserved cooking liquid. Season to taste with PeachDish Salt and pepper.
9
Stir remaining 1 pat butter into sauce. Taste and adjust seasoning as desired.
10
• Divide spinach between 2 plates. Drizzle with 1 teaspoon olive oil, and sprinkle with PeachDish Salt. • Place chicken over spinach, and drizzle with hot sauce. Serve with mashed potatoes, and enjoy!

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