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4 to 6
servingsEasy
By James Villas
Published 2007
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
