http://www.dailykitten.com/chat/ Daily Kitten Chat Forum Topic: Yum...this sounds good en Tue, 14 Feb 2012 16:27:55 +0000 http://www.dailykitten.com/chat/topic/601#post-8729 Fri, 28 Sep 2007 11:47:13 +0000 Dee from Tampa 8729@http://www.dailykitten.com/chat/ <p>That sounds really good! I love their show on PBS. </p> http://www.dailykitten.com/chat/topic/601#post-8716 Fri, 28 Sep 2007 11:31:43 +0000 linda 8716@http://www.dailykitten.com/chat/ <p>I subscribe to America's Test Kitchen and this recipe just popped up. Thought some of you would like it:</p> <p>Slow-Cooker Country Captain Chicken </p> <p>Country captain chicken is a Southern braised chicken dish that combines chicken thighs with tomatoes, onions, spices, and an unlikely ingredient: mango. Because it’s braised, it should be a natural for slow-cooker cooking, but the recipes we have tried have yielded dry, stringy chicken and a bland-flavored broth with little hint of the spice or mango. What’s the secret to making great-tasting country captain chicken in a slow cooker? Here’s what we discovered: </p> <p>Test Kitchen Discoveries</p> <p>Brown the chicken thighs thoroughly with the skin on, then remove the skin before braising or it will turn rubbery and make the broth greasy.<br /> For the fullest flavor, soften the vegetables in the rendered chicken fat after browning the thighs.<br /> Pump up the flavors. Because the dish simmers so long, it’s important to add a lot of seasoning and spices.<br /> Use mango chutney instead of fresh mango. The flavor of the fresh fruit is too fleeting to survive through the long simmer. Mango chutney, on the other hand, packs a rich fruity flavor and some sweetness that tasters appreciated.</p> <p>Slow-Cooker Country Captain Chicken<br /> Serves 6 to 8</p> <p>Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must. Unlike beef, which can be browned and chilled the night before it goes into the slow cooker, once the chicken is browned it should be cooked right away.</p> <p>8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed<br /> Table salt and ground black pepper<br /> 1 tablespoon vegetable oil<br /> 2 onions , chopped coarse<br /> 1 green bell pepper , seeded and chopped coarse<br /> 1 cup low-sodium chicken broth<br /> 1 can (14 1/2 ounces) diced tomatoes<br /> 5 tablespoons tomato paste<br /> 1 (9-ounce) jar chutney , such as Major Grey's<br /> 4 cloves garlic , minced<br /> 2 tablespoons Madras curry powder<br /> 1 1/2 teaspoons paprika<br /> 1 teaspoon dried thyme<br /> 1/4 teaspoon cayenne pepper </p> <p>1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert. </p> <p>2. Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce. </p> <p>3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving. </p>