Best 2 Junior League Chicken Recipes

The "Junior League Chicken" is a mouthwatering dish that has captivated the taste buds of food enthusiasts for generations. Originating from the Junior League of Houston cookbook, this iconic recipe has become a staple in many households, celebrated for its irresistibly crispy skin, tender and juicy meat, and the perfect balance of sweet, savory, and tangy flavors. Whether you're a seasoned cook or a culinary novice, embarking on a culinary journey to discover the best recipe for this delectable dish is an adventure that promises a delightful experience.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY CAPTAIN

Country Captain image

Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
3 pounds (about 8) chicken thighs
4 slices bacon
1 medium yellow onion, diced
1 medium green pepper, seeded and diced
2 ribs celery, diced
1 tablespoon minced garlic
2 tablespoons curry powder
3 tablespoons currants
1 28-ounce can chopped tomatoes and their juices
3 tablespoons slivered almonds, toasted
Cooked white rice

Steps:

Heat the oven to 325 degrees.
Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.

Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE

Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette image

Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.

Provided by JLofAustin

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup chopped shallot
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup vegetable oil
salt and pepper
3 cups thinly sliced red lettuce
3 cups thinly sliced napa cabbage
1 cup chopped cooked chicken breast
2 seeded chopped plum tomatoes
1/2 thinly sliced red bell pepper
1/2 thinly sliced yellow bell pepper
1/2 chopped avocado
1/3 cup crumbled tortilla chips
1/4 cup thawed frozen whole kernel corn
1/4 cup toasted pumpkin seeds or 1/4 cup pepitas
1/4 cup thinly sliced onion
1/2 cup crumbled queso anejo or 1/2 cup feta cheese

Steps:

For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.

Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6

Tips:

Use a variety of cooking methods. Roasting, grilling, baking, and frying are all great ways to cook chicken.
Season your chicken well. Salt, pepper, garlic, and herbs are all classic seasonings that work well with chicken.
Don't overcook your chicken. Overcooked chicken is dry and tough. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Let your chicken rest before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken.
Serve your chicken with a variety of sides. Rice, mashed potatoes, vegetables, and salads are all great options.

Conclusion:

The Junior League Chicken Cookbook is a great resource for anyone who loves chicken. It contains a wide variety of recipes, from simple to complex, that are sure to please everyone. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you're sure to find something you'll love in this cookbook.