Chicken Country Captain

Easy, special and impressive. Prepare at least one full day ahead before you serve it. Can freeze! From House Beautiful Magazine Use FRESH SPICES.

Chicken Country Captain

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb bulk pork sausage, mild (jimmy dean)

  • 3

    lbs. boneless, skinless chicken breasts

  • 2

    lbs. boneless, skinless chicken thighs

  • 2

    tsp plus 1 TBsp salt, divided

  • 2

    tsp ground black pepper, divided

  • sticks (12 TBsps) salted butter, divided

  • 3

    cups medium-diced white or yellow onions

  • 1

    cup medium-diced red bell pepper

  • 1

    cup medium-diced celery

  • 2

    TBsps minced garlic

  • tsp dark brown sugr

  • 1

    TBsp dried thyme

  • ¾

    tsp ground cumin

  • 2

    tsp minced fresh ginger

  • ¾

    cup flour

  • cups tomatoes, peeled(can use good quality canned ones)

  • cups chicken stock

  • cups white wine

  • ½

    cup lemon juice

  • 1

    TBsp apple cider vinegar

  • 2

    cups golden raisins

  • 4

    cups cooked rice

  • ¾

    cup snipped chives

  • cups toasted slivered almonds

  • ½

    cup chopped parsley

Directions

In a large, heavy skillet over medium high heat, brown the sausage, fully breaking it up, and then drain off the excess fat. Reserve Wash the chicken breasts and thighs and pat them dry. Place them in a mixing bowl and toss with 2 tsp of the salt and 1 tsp of the black pepper. In another large, heavy skillet over medium heat, melt 4 TBsp 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 a least five minutes, and then cut it into approx. 1 1/2 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. In a large, heavy stockpot over medium heat, melt the remaining 8 TBspns of butter. When the foaming has subsided, add the onions and sauté for three minutes, until they start to get solf. Then add the peppers and celery, and sauté for another three minutes. Add the garlic, the remaining TBsp of salt, the remaining TBsp of pepper, the dark brown sugar, and the curry, thyme, cumin and giner and continue to sauté these ingredients until the onions are translucent, appros four to eight more minutes. Add the cooked sausage, then the flour, and stir the mixture thoroughly. It will become very thick. 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. 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.


Nutrition

Facebook Conversations