Wednesday, March 10, 2010

Country Captain Chicken

Here's a classic dish I prepared last night following Rachael Ray's recipe and thought was a winner! I used a 28 oz can of crushed tomatoes and about 2 cups of broth and skipped the wine. I simmered it quite a bit longer too, but I was using thigh portions of chicken.

I served it with couscous and some scallions and skipped the almonds as I didn't happen to have any.

I think of this as a rather retro dish, probably more common in the 1970's or before? But that may just be a false perception that I have formed as a New Englander. It is a dish associated with Georgia, I believe. It's really good though, so it should be enjoyed anywhere, anytime!

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