Country Captain Recipe: A Southern Classic

Tuesday, April 22, 2014

We were inspired by this Garden & Gun ode to Country Captain to share our very favorite Country Captain recipe with you, from the one and only Chef Nick Melvin. Like any true pickle genius, Nick has worked some of his flavorful pickled tomatoes in, to give this classic coastal dish an Atlanta twist.

INGREDIENTS:

2 slices Pine Street Market Bacon

1 lb boneless chicken thighs

2 cloves garlic, minced

1/2 cup celery stalks, small diced

1/2 green bell pepper, small diced

1/2 onion, chopped

1 jar Doux South Drunken Tomatoes

1 Tbsp brine from Doux South Drunken Tomatoes

1/2 tsp dried thyme

1 1/2 Tbsp curry powder

1 bay leaf

1/4 cup dried currants

1/3 cup peanuts, chopped

2 Tbsp parsley, chopped

salt & pepper to taste

1/2 cup white rice

3/4 cup water

DIRECTIONS:

1. Preheat the oven to 400 degrees
2. Cook bacon in an ovenproof skillet over med high heat for 4-5 min, until crisp
3. While bacon cooks, season the chicken thighs with salt & pepper on both sides
4. Use a slotted spoon to transfer bacon to a paper-towel lined plate. Keep pan hot.
5. Add chicken to the same pan you used for the bacon, and cook 5-6 min per side, until browned
6. While chicken cooks, dice celery, pepper and onion and mince the garlic
7. Transfer chicken to plate and set aside. Keep pan hot. 
8. Add garlic, celery, pepper and onions the same pan you just used for the chicken (yes... that one!). Lower heat to medium and cook 5-8 min until soft.
9. Add Doux South Drunken Tomatoes and cook 5-6 min, until tomatoes break down and veggie mixture starts to thicken.
10. While veggies cook, put up a pot of salted water for the rice
11. Add 1 Tbsp water, Drunken Tomato brine, dried thyme, curry, bay leaf, salt & pepper to the veggie mixture
12. Use a wooden spoon to scrape up any browned bits from the bottom of the pan
13. Add chicken back to pan and place skillet in preheated oven for 15 min
14. Add rice to boiling water and return to a boil. Cover and reduce heat to a simmer for 15 min.
15. In the meantime, chop parsley 

To serve: Scoop rice onto plate and spoon Country Captain over rice. Garnish with bacon, peanuts and parsley