Country Captain Chicken (ATK)

• servings: 6-8

Ingredients

8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed

Salt and pepper

1 tablespoon vegetable oil

2 onions, chopped coarse

1 green bell pepper, seeded and chopped coarse

1 cup low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

5 tablespoons tomato paste

1 (9-ounce) jar chutney, such as Major Grey's

4 garlic cloves, minced

2 tablespoons Madras curry powder

1½ teaspoons paprika

1 teaspoon dried thyme

1 teaspoon cayenne

Directions

1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.

2. Discard all but 1 tablespoon fat from skillet and return pan to medium- high heat. Add onions, bell pepper, and ½ teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.

3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

Notes

Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder (see page 29). By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must. Unlike beef, which can be browned and chilled the night before it goes into the slow cooker, once the chicken is browned it should be cooked right away.

DOUBLE DUTY Made from mangos and raisins, jarred chutney not only makes a great substitute for the real thing (the fruit doesn't fare well in the slow cooker), it also helps to thicken the sauce.

The American Table: A Georgia Classic Although some sources claim this recipe was invented in the American South, most food historians believe this vibrant stew was introduced to the residents of Savannah by British sea captains who had traveled along the spice route during the late 18th or early 19th century. In any case, the dish has its roots in India. The first printed recipe I could find appeared in Miss Leslie's New Cookery Book (1857), and from the 20th century onward country captain became a staple in many Southern

and all-purpose cookbooks, including the original Joy of Cooking (1931). President Franklin D. Roosevelt is said to have been a fan of this dish, having enjoyed it during his frequent visits to Warm Springs, Ga., for rest and recuperation. -S.A.