Best 2 Junior League Chicken Recipes
**Indulge in Southern Charm with Junior League Chicken: A Culinary Journey of Flavorful Delights**
Savor the essence of Southern hospitality with the iconic Junior League Chicken, a culinary masterpiece that embodies the rich heritage and vibrant flavors of the American South. This tantalizing dish, carefully curated by the Junior League of Atlanta, has captured the hearts of food enthusiasts for generations with its delectable blend of spices, herbs, and tender chicken. Embark on a culinary adventure as we unveil the secrets behind this beloved dish and guide you through a selection of irresistible recipes that showcase its versatility. From the classic oven-baked version to tantalizing variations like grilled and air fryer chicken, each recipe promises an explosion of flavors that will leave you craving for more. Get ready to elevate your taste buds and experience the true essence of Southern comfort food with Junior League Chicken.
COUNTRY CAPTAIN
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees.
- Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
- Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
- Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
- Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
- Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.
Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram
SKILLET ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
Tips:
- To make sure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the chicken.
- If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into it near the bone. The juices should run clear, not pink.
- To prevent the chicken from drying out, baste it with the melted butter mixture every 20 minutes or so.
- You can use any type of stuffing you like for this recipe. Some popular options include cornbread stuffing, oyster stuffing, and sage stuffing.
- If you're using a store-bought stuffing mix, be sure to follow the package directions for preparing it.
- This recipe can also be made in a slow cooker. Simply place the chicken and stuffing in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Conclusion:
Junior League Chicken is a classic Southern dish that is perfect for any occasion. This recipe is easy to follow and produces a delicious, moist chicken that is sure to please everyone at your table. Be sure to experiment with different types of stuffing to find your favorite combination.
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