COUNTRY CAPTAIN
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
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
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King Xattri
[email protected]This recipe is a fail. Don't waste your time.
Amelia Collins
[email protected]I'm not sure what went wrong, but this recipe was a complete disaster. I ended up throwing it away.
tumusime Jovan
[email protected]This is the worst chicken recipe I've ever tried. I will never make it again.
Shehroz Soomro
[email protected]I would not recommend this recipe to anyone. It's a waste of time and money.
MRRafiul islam
[email protected]This recipe is not worth the effort. I followed the instructions exactly, and it still turned out terrible.
syed danial shah nomi
[email protected]I've tried this recipe several times, and I've never been able to get the sauce right. It always ends up being too watery.
mohseen Rateeb
[email protected]I was disappointed with this recipe. The sauce was too bland, and the chicken was dry.
Muzamil_ writes1
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I'll probably use less cayenne pepper next time.
Beki Tech
[email protected]I love that this recipe is so versatile. I've tried it with different types of chicken, and it's always delicious.
Trina Aby
[email protected]I followed the recipe exactly, and it turned out great! The chicken was cooked perfectly, and the sauce was delicious.
Md Jofial
[email protected]This dish is definitely a keeper! I'll be making it again and again.
Wisby Fertilien
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of tomatoes, but I'm so glad I did! The tomatoes added a delicious sweetness to the sauce.
Mange Mnguni
[email protected]I've made this dish several times, and it's always a crowd-pleaser. Everyone loves the unique flavor of the sauce.
Jeff Knisley (Tinker)
[email protected]This is my new favorite chicken recipe! It's so easy to make, and it always turns out perfectly.
Nani kumar
[email protected]I'm not a huge fan of okra, but I loved it in this dish! The okra was cooked perfectly, and it added a nice texture to the sauce.
Ske
[email protected]Country Captain was a hit! The sauce was flavorful and tangy, and the chicken was tender and juicy. I served it over rice, and it was the perfect comfort food for a cold night.