Gluten-Free Slow Cooking by Ellen Brown

Author:Ellen Brown
Language: eng
Format: epub
Publisher: Cider Mill Press

Country Captain

Country Captain is a chicken dish that dates back to Colonial times. Some food historians say it originated in Savannah, Georgia, a major port for the spice trade. Other sources say a British captain brought the curry-flavored dish flecked with dried currants back from India. Serve it with some rice and a tossed salad.

Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 31/4 hours in a medium slow cooker

1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice

3 tablespoons unsalted butter

1 large onion, diced

3 garlic cloves, minced

1 red bell pepper, seeds and ribs removed, and diced

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon dried thyme

2/3 cup dried currants

1 (14.5-ounce) can diced tomatoes, undrained

2/3 cup Chicken Stock or purchased stock

1/2 cup dry sherry

1 tablespoon cornstarch

Salt and freshly ground black pepper to taste

1. Rinse chicken and pat dry with paper towels. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil chicken pieces for 3 minutes per side, or until browned.

2. Melt butter in a medium skillet over medium-high heat. Add onion, garlic, and red bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent and pepper begins to soften. Reduce the heat to low, and stir in curry powder, ginger, nutmeg, and thyme. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.

3. Add currants, tomatoes, stock, and sherry to the slow cooker, and stir well. Arrange chicken pieces in the slow cooker, skin side down. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until chicken is cooked through, tender, and no longer pink.

4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup. Stir mixture into the slow cooker, and cook for an additional 10 to 20 minutes, or until the liquid is bubbling and has slightly thickened. Season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

Substitute 11/2 pounds boneless pork loin for the chicken.

Sherry and vermouth can be stored for months at room temperature after they’re opened, but red and white wine soon turn to vinegar, even if refrigerated. You can preserve them for future use in either of two ways: either freeze them right out of the bottle or reduce them and then freeze them. Freezing right out of the bottle is a great way to use them for marinades later on.

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