Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Bobby Flay's Country Captain Chicken

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.

Country Captain Chicken

Servings: 4
Prep Time: 40 minutes
Inactive Time: 10 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

Mesa Curry Mix:

  • 3 tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground chile de árbol
  • 1 teaspoon ground black pepper

Country Captain Chicken:

  • 2 teaspoons canola oil
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1½ cups all-purpose flour
  • Salt and freshly ground black pepper
  • 8 bone-in chicken thighs, skin removed
  • 1 medium Spanish onion, halved and thinly sliced
  • 1 large bell pepper, halved, seeded and thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ serrano chile, finely diced
  • 2 heaping teaspoons Mesa Curry Mix
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 (28-ounce) can plum tomatoes, well drained and coarsely chopped
  • Scant ¼ cup currants or raisins
  • 1½ tablespoons chopped fresh thyme
  • Honey, to taste
  • ⅓ cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
  • Slivered almonds, lightly toasted and chopped

Coconut Rice with Green Onions:

  • 1 tablespoon unsalted butter
  • ¼ cup finely diced Spanish onion
  • 2 cups long-grain rice
  • 1 (13–14-ounce) can unsweetened coconut milk
  • 1 cup water
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced

Instructions:

  1. To make the Mesa Curry Mix, combine all of the spices in a small bowl. Set aside.
  2. Preheat the oven to 325°F.
  3. Heat 2 teaspoons canola oil in a large, high-sided sauté pan over medium-high heat. Add the bacon and cook until golden and crisp. Transfer with a slotted spoon to a paper towel-lined plate.
  4. Add the butter and remaining 1 tablespoon canola oil to the rendered bacon fat and heat until shimmering.
  5. Place the flour in a shallow bowl and season generously with salt and pepper. Season the chicken with salt and pepper, dredge in the flour and shake off the excess.
  6. Sear the chicken on both sides until golden brown. Transfer to a plate.
  7. Add the onion and bell pepper to the pan, season with salt and pepper and cook until softened, about 5 minutes.
  8. Add the garlic and serrano and cook for 1 minute. Stir in 2 heaping teaspoons Mesa Curry Mix and cook for another minute.
  9. Add the white wine and cook until reduced by about three-quarters.
  10. Add the chicken stock, bring to a simmer and reduce slightly.
  11. Stir in the tomatoes, currants or raisins, thyme and 2 teaspoons honey. Season lightly with salt and pepper and return to a simmer.
  12. Nestle the chicken thighs into the sauce. Cover tightly and bake for 35 minutes.
  13. Remove the lid and continue baking for another 15 minutes.
  14. Transfer the chicken to a platter and loosely tent to keep warm.
  15. Place the pan with the sauce over high heat and bring to a boil. Reduce slightly, then adjust the seasoning with salt, pepper and additional honey to taste.
  16. Stir in the parsley. Spoon the sauce over the chicken and finish with the crisp bacon, toasted almonds and additional parsley.

For the Coconut Rice:

  1. Melt the butter in a medium saucepan over high heat. Add the onion and cook until softened, about 2 minutes.
  2. Add the rice and stir to coat the grains with butter.
  3. Add the coconut milk, water, salt and pepper and bring to a boil.
  4. Stir once, cover, reduce the heat to medium-low and cook until the rice is tender, about 16 minutes.
  5. Remove from the heat and let stand, covered, for 5 minutes.
  6. Fluff with a fork and fold in the sliced green onions. Let stand another 5 minutes before serving.
  7. Serve the Country Captain Chicken and its sauce with the Coconut Rice.

Tip: The Mesa Curry Mix makes considerably more than the 2 heaping teaspoons needed for this recipe. Store the remaining spice mixture in an airtight container for another use.

Source: Bobby Flay, Food Network