Name: Country Captain
Yield: Makes 4 to 6 servings
Cuisine: American
Ingredients: Pinch of ground allspice; 3 tablespoons seedless golden raisins; 1 cup sliced blanched almonds; 1 cup chicken broth; ¼ cup all-purpose flour; 1 tablespoon peanut oil; Salt and freshly ground black pepper to taste; 2 tablespoons butter; 2 medium onions, finely chopped; 1 small green bell pepper, seeded and finely chopped; 1 garlic clove, minced; 4 medium ripe tomatoes, chopped (juice included); 2 teaspoons medium curry powder; One 3- to 3½-pound chicken, cut into serving pieces

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

A corruption of the word capon? a reference to a certain army officer involved in the Savannah spice trade in the eighteenth century? A colonial navy captain who brought the recipe back from India to Virginia? The legends abound over the origins of this mysterious chicken dish that has been a Southern classic for nearly two hundred years. What’s important to know is that a genuine country captain is not the quick fricassee you find in many restaurants, but rather a preparation that’s