Mashama Bailey, the James Beard Award-winning chef at The Gray in Savannah, Ga., Offers viewers of “Sunday Morning” her slowly stewed chicken in a rich broth flavored with curry spices.
Take a look at the recipe below and don’t miss Martha Teichner’s interview with Bailey “CBS Sunday Morning” February 27!
Cedric Smith
Chicken Country Captain by Mashama Bailey
Serves between 8 and 10 people
Ingredients:
2 whole fried chickens cut into 8 pieces
2 cups diced onion
2 cups diced green pepper
4 mountain peppers each diced, with seeds
2 cups chopped garlic
2 tbsp. curry powder
4 cups stewed tomatoes without the liquid
3 cups white wine
2 qt. rich double stock
Currants / raisins
chopped parsley
Butter
Olive oil
Salt and pepper
Instructions:
In a Rondeau pan add 2-3 tablespoons butter and 1 tablespoon olive oil.
Over medium heat, brown all the chicken in batches without stacking the pan. Depending on the size of the pan, it may take 2-3 batches.
Set the chicken aside to make the sauce.
Discard the fat and in this same Rondeau add 3 tablespoons butter and 1 tablespoon olive oil.
Saute onions, peppers and garlic over low heat until fragrant and translucent. Lightly season with salt and pepper.
Add the curry powder. Stir until the curry covers the vegetables.
Add the chopped tomatoes and continue to cook slowly until the vegetables begin to caramelize and become very soft, with their love developed at the bottom of the pan. Once you have a good golden brown color and the vegetables no longer smell raw, deglaze with the wine and reduce. When the wine is cooked, add the broth and 3 more tablespoons of olive oil.
Add the chicken, bring to a boil, reduce to a simmer, and simmer until the chicken is tender. Check for salt and remove from heat.
Before serving, add 1 teaspoon of currants or raisins per person; double the amount if you want it sweeter. Add chicken broth and lime. Finish with chopped parsley.
For more information:
- The Gray, Savannah, Ga.
- “Black, White, and The Gray: The Story of an Unexpected Friendship and a Beloved Restaurant” by Mashama Bailey and John O. Morisano (Lorena Jones Books), in hardcover, e-book, and audio formats, available on Amazon and Indiebound
- Follow Mashama Bailey on Instagram
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