|2 servings||calories per servings 670||protein serving 36 g||carbs per serving 63 g||total fat per serving 31 g|
This Southern take on the French classic, Chicken Véronique – chicken garnished with white grapes – features muscadines, a large grape native to North America and popular in the South. The muscadine, which can be off-white to deep purple in color, has a complex flavor that is not purely sweet, like a table grape, but that has earthy notes, making it ideal for a savory-sweet sauce. Joined by rich, cheesy mashed potatoes and topped with crunchy pecans, this meal is pure comfort food satisfaction.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||11 g|
• Peel potatoes. Cut into 1-inch pieces.
• In a saucepan, combine potato, 1/2 teaspoon kosher salt and enough water to cover. Place over high heat.
• When water boils, reduce heat. Simmer until potatoes are very tender, 12-15 minutes.
• Reserve 1/2 cup cooking liquid. Drain potatoes, and transfer to a large bowl.
While potatoes cook, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Peel and chop garlic.
• Halve muscadines lengthwise. Discard seeds.
• Working over a bowl, squeeze each muscadine half to pop the translucent flesh and from the skin. (If muscadines won’t come out easily, use a spoon.)
• Finely slice half the skins; discard remaining skins.
• Pick and chop oregano leaves.
• Pick and chop parsley leaves.
• Mash potatoes until smooth.
• Stir in 1 pat butter and cheddar.
• Adjust consistency as desired with reserved cooking liquid.
• Taste and adjust seasoning as desired. Cover to keep warm.
• Place a sauté pan over medium-high heat. Add 2 teaspoons 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.
• To pan add garlic and sliced muscadine skins. Cook, stirring, until fragrant, about 1 minute.
• Add wine. Cook until wine evaporates, about 1 minute.
• Reduce heat to low. Add muscadine flesh and juice, 1/2 cup water, mustard, aminos and oregano. Simmer 4-5 minutes.
• Stir in remaining 1 pat butter and parsley.
• Divide potatoes between 2 plates.
• Top with chicken and sauce.
• Garnish with pecans, and enjoy!
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.Learn More...