About the Dish

1 Onion
3/4 cup Farro
1 Edward & Sons Not Chick'n Bouillon Cube
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
3 cloves Garlic
2 ounces Olives
1 ounce Cooking Sherry
6 ounces Greens
1 pat Butter
2 sprigs Oregano
Per Serving
Calories 680
Total Fat 24 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 1130 mg
Total Carbohydrates 94 g
Dietary Fiber 14 g
Sugar 4 g
Protein 41 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.

Tea Beer

If you asked us what non-alcoholic beverage we’d pair here, we might just opt for sweet tea. We don’t have a sweet tea beer, but we do have a sour tea beer. Try Lord Grey from Three Taverns Brewing in Atlanta as the accompaniment to this dish.

Hondarrabi Zuri, Getaria, Spain

Hondarrabi Zuri is indigenous to the Basque region of Spain. It has notes of lime, green apple and spearmint. The acids navigate around the rich garlicky notes of the dish well, and the elegant textures of the wine match perfectly with any type of fowl.


MISE EN PLACE • Heat oven to 325° F. • Peel and dice onion. • Peel and mince garlic. • Discard tough greens stems. Thinly slice leaves. • Pick and chop oregano leaves.
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion is translucent, 2-3 minutes. • Add farro, bouillon and 1 3/4 cups water. • When liquid boils, reduce heat to low. Cover, and simmer until farro is tender, 25-30 minutes.
While farro cooks, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Place an ovenproof skillet over high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until golden-brown on bottom, 1-2 minutes. • Flip, and cook until golden-brown on other side, 1-2 minutes (chicken will not be cooked through). • Transfer chicken to a plate.
• Reduce heat to medium-low. Add garlic. Cook, stirring, until fragrant, about 1 minute. • Add olives and sherry. Cook, scraping up any browned bits, until sherry is reduced by half, 2-3 minutes.
• Stir in greens, 1/4 teaspoon PeachDish Salt and 1/2 cup water. • When mixture simmers, nestle chicken and any resting juices in greens. • Bake in oven until greens are tender and chicken is opaque throughout, about 15 minutes.
• Drain any excess liquid from farro. • Fold in butter. Taste and adjust seasoning as desired.
• Divide farro between 2 plates. • Top with greens and chicken. • Garnish with oregano, and enjoy!