BLUE RIBBON COUNTRY CAPTAIN CHICKEN

SERVES 6 to 8 In 1971, wearing a groovy vest-and-pants outfit she sewed herself, my mom won first prize in the Pottsville Republican’s annual Share-Your-Recipe contest. In the photo of the award ceremony at the swanky Necho Allen Hotel, she is clearly the hippest-looking lady in the crowd. And she bucked tradition with her Country Captain Chicken recipe, too, omitting tomatoes and accessorizing with a sprinkle of bacon and almonds. INGREDIENTS • 3 strips of sugar-free, nitrate-free bacon (optional) • 2 pounds (907 g) boneless, skinless chicken thighs • salt and black pepper, to taste • 1/2 tablespoon (30 ml) coconut oil • 4 medium onions, thinly sliced (about 4 cups (960 ml)) • 3 large bell peppers (red and/or green), thinly sliced • 3 cloves garlic, minced (about 1 tablespoon (15 ml)) • 3 tablespoons raisins • 1/2 cup (480 ml) chicken broth • 2 tablespoons (30 ml) curry powder (I like Penzeys Maharajah) • 3 scallions, green tops only, thinly sliced • 3 tablespoons (45 ml) sliced almonds, toasted (optional) DIRECTIONS 1. Preheat the oven to 350 F (180°C). 2. Cut the bacon crosswise into 1/4-inch-wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3–4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel. 3. Season the chicken generously with salt and pepper. Add the coconut oil to the bacon fat in the pan, and reheat the skillet for about 3 minutes. Add the chicken in a single layer, smooth side down. Don’t crowd the pan, and don’t annoy the chicken! You want it to form a crisp, brown crust, so place it in the pan and leave it alone for about 4 minutes per side. You may need to cook it in batches or be daring (!) and get two pans going at once. As the chicken browns, remove it from the skillet and place it in a single layer in a 13x9-inch baking pan. 4. In the same pan, without draining any remaining fat, sauté the onions, peppers, garlic, and raisins until the vegetables just begin to soften but are not cooked through. Spread them on top of the chicken and return the skillet to the stove. 5. Pour the chicken broth into the hot skillet, and use a wooden spoon to scrape up any brown bits. Add the curry powder to the pan and stir until the sauce begins to thicken, about 2 minutes. Pour the sauce over the chicken, and wrap the pan tightly with aluminum foil. 6. Bake for 35 minutes, then remove the foil, increase the heat to 400 F (200°C), and bake for an additional 5–10 minutes. Before serving, sprinkle with scallions, bacon, and almonds. 7. YOU KNOW HOW YOU COULD DO THAT? Replace the thighs with boneless, skinless breasts; increase the coconut oil for browning to 2 tablespoons. (30 ml) Add diced mango or apple to the chicken along with the peppers and onions. Garnish with shredded, unsweetened coconut.

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Blue Ribbon country captain chicken is a Lowcountry classic: browned chicken thighs baked under a curry-scented sauce of sweet peppers, onions, and plump raisins. It cooks mostly hands-off while the kitchen smells like something worth waiting for. Crisp bacon, scallions, and toasted almonds on top finish it properly.

Pro Tips

• Brown the chicken in a single layer and leave it alone. Crowding the pan steams the thighs instead of building the crisp crust that flavors the sauce.
• Start the bacon in a cold skillet and render it slowly, so it crisps evenly and leaves the fat you will use to brown the chicken.
• Pour the broth into the hot skillet and scrape up the brown bits before stirring in the curry powder. That fond is where the sauce gets its depth.
• The foil-covered bake keeps the thighs juicy, so remove it only for the final blast of heat that concentrates the sauce.
• Boneless, skinless breasts work if you prefer white meat. Brown them in 2 tablespoons of coconut oil and check the oven a few minutes early.

Frequently Asked Questions

Can I make country captain chicken ahead of time?

Yes. Bake it through, cool it, and refrigerate for up to 3 days, then rewarm covered at 350 F. Add the bacon, scallions, and almonds just before serving so they stay crisp.

What does country captain chicken taste like?

Mildly curried and gently sweet, since the peppers and raisins mellow the curry powder into something warming rather than hot. It is a favorite with children who are wary of spice.

What should I serve with it?

Cauliflower rice or roasted vegetables keep it paleo, and a simple green salad cuts the richness of the sauce nicely.

Can I use chicken breasts instead of thighs?

Yes. Brown them as directed, but start checking for doneness a few minutes early, since breasts dry out faster than thighs in the oven.

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