Anne Cain
October 12, 2011

 
When I was growing up, my mother frequently made Country Captain Chicken when she and Daddy were having company.  My brother and I didn't really eat it that much since it was intended for the grownups at the dinner party, not the kids.   When I did get to have some, I always liked it and thougth it seemed a bit exotic compared to the usual chicken dishes we ate, probably because of the sweetness of the raisins and the heat of the curry.

I'm not sure exactly why this is such a classic recipe in the South.  Supposedly the name comes from a British army office who brought it back to the United States after he'd been posted in India.  It seemed to have gained a lot of its popularity in the Southern port cities of Charleston and Savannah, so maybe that officer spent a little time stationed in the South? 

I don't know that I've ever actually made this chicken dish myself, and had not really thought much about it until I saw Nealey Dozier's post about County Captain Chicken on The Kitchn. Well, now I'm on a mission to invite some friends over, just like my mother used to do, and serve this saucy chicken dish that doesn't seem quite so exotic anymore, but sure looks good.  It looks pretty close to the one Mama used to make, which I'm sure came out of a Junior League cookbook. Thanks for bringing back some memories for me, Nealy, and I'll thank you in advance for a successful dinner.  

I'd love to know if you have information on the origin of this recipe.  And for a slightly different version, see the Cooking Light recipe for Country Captain Chicken

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