Country Captain Chicken

A stew made of chicken thighs, or a whole cut-up chicken, browned in butter and oil, and cooked in a tomato-based Creole sauce with the trinity of veggies and a mix of curry, herbs and spices and rice.
A stew made of chicken thighs, or a whole cut-up chicken, browned in butter and oil, and cooked in a tomato-based Creole sauce with the trinity of veggies and a mix of curry, herbs and spices and rice.

Country Captain Chicken

There are a lot of theories about the origins of this dish, none of which is set in stone, although both Georgia and South Carolina have definitely laid claims to it. Legend has it that it's a dish that a ship's captain carried to America as a result of the spice trade, perhaps through the ports of Charleston or Savannah.

It's a one-pot, butter-browned, curried chicken dish, appearing to be Indian in origin, typically made with bone-in, skin-on, whole cut-up chicken, or most often, only chicken thighs. If you want to cut back on fat, you could get away with boneless, skinless thighs, with the understanding that the loss of bone and fat is also loss of flavor, and you'll need to compensate with cooking time and seasonings.

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