County Captain (Updated Recipe)

 A staple of Southern Junior League cookbooks and long cherished by Southern home cooks.  Country Captain is a classic dish believed to have originated in Savannah, where returning sea captains brought curry and other spices to the United States. This version is my adaptation of several recipes. A favorite of James Beard, it was further popularized by The Joy of Cooking. Country Captain was said to be a favorite of President Franklin D. Roosevelt and General George S. Patton. 

Ingredients:

4 chicken breasts

S&P

All-purpose flour

3-4 Tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced or pressed

1-1/2 teaspoons Madras curry powder 

1 teaspoon thyme

1 Tablespoon tomato paste

1 Tablespoon all-purpose flour

1 14 oz can whole tomatoes, crushed into pieces, reserve the juice

1 cup white wine

1-2 Tablespoons brandy 

3 Tablespoons dried currents (or raisins), plumped in hot water then drained 

Toppings: sliced toasted almonds, chopped parsley

Directions:

Rinse and dry the chicken and season well with S &P. Dust the chicken lightly with flour. In a large skillet or Dutch oven heat the olive oil and saute the chicken until it is golden brown, turning frequently so all pieces are done. Do two batches if necessary. Don't crowd the skillet  or the chicken will steam and not brown.  When done, remove the chicken to a plate and set aside.

In the same skillet, saute the onions and green bell pepper until softened and slightly browned. Add the garlic and cook for one minute. 

Add the curry powder, thyme, salt, pepper and cook for a minute or so, allowing the spices to bloom. Then add the tomato paste and flour, stirring to incorporate. Cook for a additional few minutes, then add the wine, brandy and crushed tomatoes. Stir well and simmer for 10 minutes. Add the currents (or raisins), the chicken and simmer for 30 minutes. Make sure not to over cook the chicken. If you need to thin the sauce add some of the reserved tomato juice. 

When the chicken is cooking, carefully brown almonds in a small skillet. Set aside.

Plate the chicken on top of some white rice and sprinkle with toasted almonds and chopped parsley.