An Elevated Chicken Country Captain Recipe to Honor ‘Steel Magnolias’

Our Dinner and a Movie series features nostalgic essays on some of our favorite films from the '80s and '90s paired with recipes inspired from movie moments. Don't miss our essay on Steel Magnolias.

 

Chicken Country Captain is a Southern staple — just like Steel Magnolias. The recipe for the curried spice dish with a Louisiana Creole bent has been around for a long time, spotted in cookbook variations since at least 1857. We can almost imagine it being served at Shelby's wedding. 

For this recipe, we reached out to Mashama Bailey, executive chef and partner of The Grey restaurant in Savannah, Georgia, where she creates elevated and authentic Southern dishes. 

“The Chicken Country Captain is a dish that is representative of regional Southern cuisine,” Bailey says. “Our version at The Grey is inspired by the traditions and ingredients around us.” Just like family.

 

Chicken Country Captain

by Mashama Bailey

Serves 8-10

• 2 whole fryer chickens cut into 8 pieces
• 2 cups diced onions
• 2 cups diced green peppers
• 4 serrano peppers, diced, with seeds
• 2 tablespoons chopped garlic
• 2 tablespoons curry powder
• 4 cups stewed tomatoes, without the liquid
• 3 cups white wine
• 2 quarts fortified chicken stock or bone broth
• Currants/raisins
• Chopped parsley
• Butter
• Olive oil
• Salt and pepper

 

Directions

In a heavy-bottomed pot add 2-3 tablespoons butter and 1 tablespoon olive oil.

At medium heat, brown off all of the chicken in batches without crowding the pan. Depending on the size of your pan this may take 2-3 batches.

Set the chicken aside to make the sauce.

Discard the fat and in the same Rondue add 3 tablespoons butter and 1 tablespoon olive oil.

Sweat the onions, peppers and garlic on low heat until fragrant and translucent. Lightly season with salt and pepper. Add curry powder.

Stir together until the curry coats the vegetables.

Add chopped tomatoes and continue to cook down slowly until the vegetables begin to caramelize and become really soft, with fond developing on the bottom of the pan. Once you have good golden brown coloring and the vegetables no longer smell raw, deglaze with the wine and reduce. When the wine has cooked off add stock and 3 more tablespoons of olive oil. Add chicken, bring to a boil then reduce to a simmer and cook at a low heat until chicken is tender. Add salt to taste and remove from heat.

Before serving, add 1 teaspoon currants or raisins per person (double the amount if you want it sweeter) and chicken stock if needed. Finish with chopped parsley.