Slow Cooker Chicken Country Captain

   (adapted from Cook’s Illustrated) Serves 8

You all know by now how much I love my slow cooker(s)!  I always smile when I can dump ingredients into the cooker in the morning, then become tantalized by the wonderful aromas in the afternoon, and have a delicious dinner ready in the evening!  This recipe did not disappoint.  

Chicken Country Captain (or Country Captain Chicken) seems to have its origins in India, but has ended up as Southern dish.  There is a great article in Serious Eats that details the interesting history of Country Captain.  It's essentially chicken cooked in a tomato and curry gravy.  I had my first taste of Chicken Country Captain at the renowned (AAA 5 Diamond, Forbes 5 star) Fearrington House Restaurant near Chapel Hill, North Carolina, years ago when we were at UNC-Chapel Hill.  I was smitten then and still am!   This first recipe is the slow cooker version and following will be the Fearrington House Chicken Country Captain recipe from The Fearrington House Cookbook.

INGREDIENTS:
8 boneless, skinless chicken thighs

1 large onion, chopped coarsely

1 green bell pepper, seeded and chopped coarsely

1 cup low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

5 Tablespoons tomato paste

1 (9 to 10-ounce) jar chutney, such as Major Grey’s (I used mango chutney)

4 cloves garlic, minced

2 Tablespoons Madras curry powder

1 ½ teaspoons paprika

2 teaspoons dried thyme

¼ teaspoon cayenne pepper (optional)

1 teaspoon ground black pepper

¼ cup raisins or currants plus more for garnish

2 Tablespoons butter

4 slices bacon, cooked and crumbled
slivered almonds, toasted - for garnish

DIRECTIONS:

• Place chicken thighs in slow cooker and add onions, green pepper, broth, diced tomatoes, tomato paste and chutney. 
• Then add in garlic, curry powder, paprika, thyme, cayenne, black pepper, butter, and raisins (or currants).  Stir to combine.
• Cover and cook on low until chicken is done and tender, about 6 to 8 hours.
• Turn off slow cooker, remove lid, and gently stir to recombine.  At this point, I shredded the chicken thighs, but you can leave them whole.
• Replace lid and let stand for a few minutes to thicken sauce before serving

Serve over rice and top with desired condiments: toasted slivered almonds, bacon bits, currants, and parsley.  All you need for a yummy Sunday supper is crusty French bread and a fresh tossed green salad.

Fearrington House Chicken Country Captain
 Servings: 6 to 8
  In many recipes for country captain, the chicken is first stewed and the meat is then chopped into small pieces.  In the Fearrington House version, chicken pieces are first sauteed and then baked.  Either way, the results produce a delicious meal.

INGREDIENTS:
4 chicken breasts, each cut in half
8 chicken legs
3 Tablespoons peanut oil
1 large onion, peeled and sliced
2 green bell peppers, sliced
2 cloves garlic, minced
1 8-ounce can tomatoes, drained, deseeded, and chopped
freshly grated nutmeg
1 teaspoon freshly ground pepper
1 teaspoon curry (or to taste)
1/2 teaspoon salt
1/4 cup currants
3 cups cooked rice
1/3 cup slivered almonds, toasted
2 Tablespoons fresh parsley, minced

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Brown the chicken breasts and legs in the peanut oil over moderate heat.  Arrange to fit in a baking dish and set aside.
• In the same skillet used to brown the chicken, saute the onion, peppers, and garlic for about 5 minutes.  Add the tomatoes, nutmeg, pepper, curry, and salt.  Simmer for another 3-4 minutes.
• Pour the tomato-onion mixture over the chicken and bake covered for 30 minutes.
• Remove from oven and sprinkle with currants.  Return to oven for an additional 15 minutes.
• To serve, place 1/2 cup rice on each plate and top with a chicken leg and a piece of breast plus sauce.  Garnish with toasted almonds and parsley.