• Liisa Lee

Country Captain's Chicken

Updated: Oct 3

Want some killer delicious, heirloom recipe chicken? Here we go.

Country Captain's Chicken was created, and got its name from the East India Company trading route captains, in the American southern trade routes, around 1857. It later became a rumored favorite of Roosevelt.

This is fantastic and makes the house smell like magic. The onions cooked underneath the bird are like candy. I found recipes and tweaked them, of course, by adding flavor. You could double the sauce to give yourself extra to pour over after cooking, and you might want to. It's just that good. (or use just 2 pounds of chicken, which is what the recipe I found used)




Ingredients


  • 4 lbs chicken thighs (that equals one picnic pack of Foster Farms chicken)

  • 1 large onion - sliced

  • 2 carrots - sliced

  • 2 ribs celery - sliced




Honey Garlic Sauce

  • 1/4 cup honey

  • 2 1/2 tablespoons of Dr. Bragg's Aminos (or up to 1/4 cup gluten-free light sodium soy sauce, be careful)

  • 1 tsp curry powder

  • 4 cloves garlic - fine mince - who are we kidding, go crazy (or 1tbsp garlic powder)

  • 1/2 cup raisins (I know! Trust)

  • 1/4 cup tomato sauce

  • 2 tablespoons Coconut liquid aminos

  • 1 tablespoons rice wine vinegar (or apple cider vinegar)

  • 2 teaspoons worcestershire sauce

  • 1 tablespoon toasted sesame oil

  • dash red pepper flakes



To thicken - optional

  • 1 tablespoon corn starch

  • 2 tablespoons water


Top With

  • green onions


Instructions

  • Heat oven to 400°F.

  • Arrange onion slices, carrots and celery in a 10x15 inch baking pan.

  • Pat chicken dry with a paper towel.

  • Arrange chicken thighs on top of veg mixture.

  • In a separate bowl, stir together sauce ingredients and pour mixture over chicken, rubbing it in to coat evenly. Go on, it there!

  • Bake for 45 minutes. Enjoy! Get messy. This is the good stuff. Those onions taste like candy. OR (for thicker sauce, by adding the slurry)

  • Bake for 30 minutes

  • Stir together corn starch and water, then pour over chicken. Using tongs, turn chicken to distribute the cornstarch evenly in the sauce.

  • Return to the oven for another 15 minutes, until sauce is thick, bubbly and chicken is cooked through.

Serve with rice or biscuits.

Or prepare ahead and freeze

  • Place all ingredients into a gallon size freezer bag.

  • Squeeze out the air, and freeze flat, up to 3 months.

  • Thaw completely before cooking with directions above.




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