Oh captain, my captain. For new preparations using Springer Mountain Farms drumsticks, look towards the Lowcountry. The origins of country captain may be murky, but it has been served in the South since the early colonies. The one pot stew conjures up East Indian trading ships with its gravy redolent of aromatic spices that sailed into southern harbors. Most recipes call for chicken thighs, but it was originally prepared using drumsticks.
We called upon Jeffrey Gardner, chef and owner of Hot Corner Consulting, for a recipe. He has helmed the kitchen at many much-loved Atlanta restaurants. Being quarantined inspired Chef Gardner to create a YouTube channel where he cooks a recipe each day with a side of humor and a dash of hopeful joy.
“I love chicken legs because the meat is incredibly juicy and flavorful, and they always come at a great value. If I see a big platter of fried chicken, I always reach for the drumstick first. And let's face it: foods with a natural handle are the best,” Gardner said.
Soon enough his video for country captain will be available for you to grab a package of Springer Mountain Farms chicken legs (or thighs if you choose) and cook along with the below recipe here.
Country Captain
Serves 2
Ingredients:
6 SMF drumsticks (alternatively 4 bone-in chicken thighs would also be good)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion halved and thinly sliced
3 cloves garlic thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon curry powder
1 teaspoon ground cumin
½ cup white wine, for de-glazing
1 (28-ounce) can crushed tomatoes
Juice of ½ lemon
¼ cup chopped Italian flat-leaf parsley
5 large leaves basil, torn
Cooked white rice, for serving
Toasted slivered almonds, for serving
Raisins, for serving
Season chicken on both sides with salt and pepper. Heat oil a large Dutch oven over medium heat. Add chicken skin-side-down and cook until skin is crisp and golden brown, about 6-8 minutes.
Flip chicken over and cook for an additional 5 minutes. Remove chicken from the pot and transfer to a plate.
Add onion to the pot and cook until soft and translucent, 5 minutes.
Add garlic and cook for 1 minute.
Add thyme and spices and cook until fragrant, 1 minute.
De-glaze pot with white wine and scrape up any browned bits from the bottom.
Add tomatoes and bring mixture to a simmer.
Return chicken to the pot, cover with a lid and gently simmer until chicken is fully cooked through, 15-20 minutes. Turn off the heat and add the lemon juice and remaining herbs.
To serve, place rice on a serving plate. Top with chicken and additional sauce as desired. Garnish with toasted almonds and raisins.
