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Italian Country Captain

Posted on December 19, 2011.


This is a version of the traditional southern dish call Country Captain. I created an ´Italian´ version by adding tomatoes, red wine and Italian Parsley, and I replaced the bacon with Pancetta.


4 large bone-in chicken breasts with skin
1/2 lb Pancetta diced
1 yellow onion diced
1 carrot diced
3 green onions diced (reserve for rice)
1/4 cup Italian parsley minced
1 15 ounce can crushed tomatoÕs
2 cups chicken broth
1/4 cup red wine
2 tablespoons maple syrup
1/2 cup finely sifted flour
1 teaspoon crushed red pepper
2 tablespoons olive oil
Salt & pepper
2 cups steamed rice mixed with green onions

For the rub:
2 teaspoons finely ground mild curry
1 teaspoon ground coriander
2 teaspoons hot paprika


Cut chicken into thirds and apply 2/3´s of the rub (Reserve remaining rub for sauce). Just prior to cooking, lightly rub chicken with sifted flour.

Preheat oven to 350 degrees.

In preheated Dutch oven on high heat, add olive oil and brown pancetta until crisp. Remove pancetta and set aside.

Using the grease from the pancetta and olive oil, brown chicken on all sides (approximately 2 minutes per side). Remove chicken and set aside.

Add more olive oil as necessary to lightly coat bottom of pan, then cook onions and carrots until softened (approximately 3-5 minutes).

Deglaze pan with red wine. Stir in reserved rub, crushed red pepper, salt and pepper. Note that pancetta can be vey salty so taste before you season. Let cook down until thickened (approximately 3-5 minutes).

Add chicken broth and crushed tomatoes and cook down until thickened (approximately 5-7 minutes).

Place chicken on top of the sauce mix in the pot. Drizzle with syrup and sprinkle with the crispy pancetta.

Place in oven and bake for 45 minutes to one hour.

Prepare steamed rice and mix in diced green peppers.

Garnish with parsley and serve over steamed rice.


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Posted By: Chief Foodie Officer