Bobby Flay’s version of Country Captain Chicken combines golden chicken thighs with bacon, tomatoes, peppers, currants and a complex homemade curry blend. The chicken slowly braises in the oven, then is finished with toasted almonds and fresh parsley and served alongside coconut rice with green onions.
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| Country Captain Chicken |
Crunchy roasted almonds seasoned with ginger, sesame oil, chile, soy sauce and Worcestershire sauce. Savory, slightly spicy and deeply toasted, these make an easy snack to serve with drinks or set out as an appetizer.
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| Ginger Almonds |
Crisp-tender green beans and scallions are quickly charred in a very hot skillet, then tossed with garlic and a savory, slightly sweet and spicy soy-vinegar sauce. Serve as a side dish, or make a double portion and serve with rice for an easy entrée.
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| Spicy Stir-Fried Green Beans and Scallions |
A rich, tangy balsamic vinaigrette from The French Laundry Cookbook, combining garlic, shallot and Dijon mustard with balsamic vinegar and egg yolk. Slowly emulsifying the mixture with canola oil produces a smooth, creamy dressing suitable for a wide variety of salads.
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| French Laundry Staff Dressing |