The Lee Bros Country Captain Recipes

THE LEE BROS. COUNTRY CAPTAIN

Steps:

• Preheat oven to 350 F
• Pour the stock in to a small saucepan and bring to a boil over high heat
• Put the currants in a small heatproof bowl and pour the hot stock over them
• Set aside to plump
• In another small bowl, combine, curry powder, garam masala, 1 teaspoons salt, and teaspoon black pepper
• Scatter the bacon in a 4 to 6 quart enameled cast iron pot or Dutch oven set over medium high heat
• Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes
• Using a slotted spoon, transfer the bacon to a small bowl
• Pour off all but 2 tablespoons of the fat in the pot, reserving the excess fat in a small bowl
• Brown the chicken thighs, in batches, over medium high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side
• If the pot becomes too dry, add a little of the reserved bacon fat, 1 teaspoon at a time
• Remove the chicken to a medium bowl
• Add 2 teaspoons of the reserved bacon fat to the pot (if there is none left us canola oil)
• Add the chile and toast until very fragrant, about 30 seconds per side
• Add the carrots, bell peppers, onions, and garlic, and cook until slightly softened, about 6 minutes
• Add the tomatoes, curry powder mixture, ginger, and the currants and their stock
• Reduce the heat to medium low and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes
• Nestle the chicken thighs gently in the sauce so that the skin side faces up and is above the surface of the sauce
• Tent the pot loosely with foil and transfer it to the middle rack of the oven
• Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes
• Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes
• Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper
• Discard the chile
• Spoon 1 cup hot white rice into each of 4 wide, deep bowls
• Use tongs to arrange 3 thighs on top
• Spoon the sauce over the chicken and rice, and garnish with the reserved bacon, almonds, and parsley