Chicken Country Captain Recipe

Ingredients

1 pound bulk pork sausage, mild
3 pounds boneless, skinless chicken breasts
2 pounds boneless, skinless chicken thighs
2 teaspoons plus 1 tablespoon salt, divided
2 teaspoons ground black pepper, divided
1 1/2 sticks (12 tablespoons) salted butter, divided
3 cups medium-diced white or yellow onions
1 cup medium-diced red bell pepper
1 cup medium-diced celery
2 tablespoons minced garlic
1 1/2 tablespoons dark brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
2 teaspoons minced fresh ginger
3/4 cup flour
2 1/2 cups tomatoes, peeled (I use good-quality canned ones)
5 1/2 cups chicken stock
2 1/2 cups white wine
1/2 cup lemon juice
1 tablespoon apple cider vinegar
2 cups golden raisins
4 cups cooked rice
3/4 cup snipped chives
1 1/2 cups toasted slivered almonds
1/2 cup chopped parsley

Preparation

Step 1

1. In a large, heavy skillet over medium-high heat, brown the sausage, fully breaking it up, and then drain off the excess fat. Reserve.

2. Wash the chicken breasts and thighs and pat them dry. Place them in a mixing bowl and toss with 2 teaspoons of the salt and 1 teaspoon of the black pepper.

3. In another large, heavy skillet over medium heat, melt 4 tablespoons of the butter. When the foaming has subsided, add the chicken and sear it in batches on both sides until it is brown on the surface but still raw inside, about three minutes per side. Remove chicken from the heat, let it rest for at least five minutes, and then cut it into approximately 1½-inch chunks and reserve it in a bowl. Do not worry that the chicken is still raw on the inside, as it will finish cooking later.

4. In a large, heavy stockpot over medium heat, melt the remaining 8 tablespoons butter. When the foaming has subsided, add the onions and sauté for three minutes, until they start to get soft. Then add the peppers and celery, and sauté for another three minutes. Add the garlic, the remaining tablespoon of salt, the remaining teaspoon of pepper, the dark brown sugar, and the curry, thyme, cumin, and ginger and continue to sauté these ingredients until the onions are translucent, approximately four to eight more minutes. Add the cooked sausage, then the flour, and stir the mixture thoroughly. It will become very thick.

5. Add the tomatoes, chicken stock, wine, lemon juice, vinegar, and raisins and bring the mixture to a boil. Reduce the heat to a simmer and continue to simmer for five more minutes.

6. Add the chicken and simmer the mixture for five more minutes, until the chicken is completely cooked through, and then turn off the heat. Stir in the cooked rice, chives, almonds, and parsley and serve it with buttered crusty French bread.