COUNTRY CAPTAIN RECIPE - NYT COOKING
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.
Provided by Sam Sifton
Total Time 1 hours 30 minutes
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//schema.org, Calories 1072, UnsaturatedFatContent 47 grams, CarbohydrateContent 29 grams, FatContent 78 grams, FiberContent 9 grams, ProteinContent 65 grams, SaturatedFatContent 23 grams, SodiumContent 1579 milligrams, SugarContent 12 grams, TransFatContent 1 gram
COUNTRY CAPTAIN RECIPE - NYT COOKING
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.
Provided by Sam Sifton
Total Time 1 hours 30 minutes
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//schema.org, Calories 1072, UnsaturatedFatContent 47 grams, CarbohydrateContent 29 grams, FatContent 78 grams, FiberContent 9 grams, ProteinContent 65 grams, SaturatedFatContent 23 grams, SodiumContent 1579 milligrams, SugarContent 12 grams, TransFatContent 1 gram
31 OLD FASHIONED RECIPES FROM THE 1950S | RECIPELION.COM
From recipelion.com
1950S MAGIC JELLO DESSERT - RECIPELION.COM
From recipelion.com
CLASSIC SLOPPY JOES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
WHAT IS FONDUE, AND HOW IS IT MADE? - THE SPRUCE EATS
From thespruceeats.com
25 BEST VINTAGE RECIPES TO MAKE TONIGHT
From msn.com
TOP 34 JOANNA GAINES CHICKEN CASSEROLE RECIPES - SHARE RECI…
From share-recipes.net
CLASSIC SLOPPY JOES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
JULIA CHILD - HUSBAND, COOKBOOKS & FACTS - BIOGRAPHY
From biography.com
TOP 34 JOANNA GAINES CHICKEN CASSEROLE RECIPES - SHARE RECI…
From share-recipes.net
31 DELICIOUS CHOCOLATE COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
16 INDULGENT RECIPES FOR A FESTIVE FAT TUESDAY MENU
From thespruceeats.com
1950S FOOD: OUR GUIDE TO ICONIC AMERICAN EATS | TASTE OF HOME
From tasteofhome.com
TEST KITCHEN RECIPES - RECIPELION.COM
From recipelion.com
TOP 10 BARBECUE CHICKEN SAUCE RECIPES - THE SPRUCE EATS
From thespruceeats.com