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Country Captain

  • SERVINGS: 8 to 10

Emeril Lagasse's friend Sarah Etheridge says this Southern classic was often served at family gatherings and potluck dinners in her hometown of Columbus, Georgia. Rumors abound about this dish's legendary status. Some associate it with President Franklin D. Roosevelt, who kept a home in Warm Springs, Georgia. Still others associate it with General George S. Patton, who would pass through Columbus on the train. Obviously, it's popular! Try it and you'll see why.

  1. 1-1/2 cups all-purpose flour
  2. 1 tablespoon paprika
  3. 2 teaspoons salt
  4. 1 teaspoon freshly ground black pepper
  5. Two 3-1/2-pound chickens, cut into serving pieces
  6. 3 tablespoons vegetable oil
  7. 2 tablespoons unsalted butter
  8. 2 cups chopped yellow onions
  9. 2 cups chopped green bell peppers
  10. 1 cup chopped celery
  11. 1 bay leaf
  12. 1 tablespoon curry powder
  13. 1/2 teaspoon ground dried thyme
  14. 1/4 teaspoon crushed red pepper
  15. 1 tablespoon minced garlic
  16. 6 cups canned whole peeled tomatoes, crushed with their juice
  17. 1 cup chicken stock, or canned low-sodium chicken broth
  18. 1 tablespoon dark brown sugar
  19. 1 cup dried currants
  20. Steamed white rice, for serving
  21. 6 ounces toasted slivered almonds, for garnish
  1. Combine the flour, paprika, 1 teaspoon salt and the black pepper in a large shallow dish and stir to blend. Dredge the chicken pieces in the flour mixture, coating evenly. Shake off any excess. Set aside.
  2. Heat the oil and 1 tablespoon butter in a large heavy saucepan over medium-high heat. Cook the chicken, in batches, until lightly browned, 3 to 4 minutes per side. Transfer the chicken to paper towels to drain; set aside.
  3. Add the remaining tablespoon butter to the saucepan and add the onions, bell peppers, celery, bay leaf, curry powder, thyme and crushed red pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Add the tomatoes, chicken stock, brown sugar and the remaining teaspoon salt. Stir to blend, then reduce the heat to medium. Add the chicken and cook, stirring occasionally, until very tender but not falling off the bones, about 50 minutes. Add the currants and cook 10 minutes longer. Serve hot over steamed white rice. Garnish with the almonds.