Country Captain chicken

This dish, known throughout Georgia and much of the southern United States, dates to the early 1800s. There are several versions of its origin. One story says that it was introduced to Savannah by the captain of a vessel that plied the spice route from India. Another tale says that it’s named for the native non-commissioned officers in India – “Country Captains.”

A known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia. Recipe and history adapted from here.

Happy Presidents Day!


1 frying chicken, cut in pieces
1/2 c flour
salt and ground pepper, to taste
2 tbsp. vegetable oil
2 tbsp. butter
1/2 c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
1/2 c raisins
1 tbsp. curry powder
1 tsp. thyme
2 c chopped canned tomatoes
1/2 c toasted, slivered almonds


Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.


To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.

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