Lee Bros. Country Captain

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I have made this dish many times and it has become my most requested dish by my wife. I usually make it with no more than six thighs as IF can't figure out how on earth to get 12 thighs in my 8 qt Lodge dutch oven and have all of them above the sauce!

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I have made this several times and it is a crowd pleaser!

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So much flavor is here in this dish. I make this for dinner guests and always get compliments that the dish is amazing. I like to add a bit of shredded coconut at the end for extra texture and zing. I also usually use boneless and skinless chicken thighs. Take your time making this dish to get all of the flavors blended nicely. It's worth it.

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The dish has a healthy amount of spice which is nice coupled with the sweetness of the raisins (i didn't use currants. I took off one star first because it is time consuming - took me two hours from start to finish, and second because there was much too much sauce for the amount of chicken. Other than that flavors were nice and I would make it again (but probably not on a weeknight when time is an issue

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I made this recipe last night, having looked for a tasty, inexpensive chicken dish (I had most of the ingredients except the garam masala. It was delicious, and the house smelled like a wonderful Indian food restaurant in London. I seasoned along the way, seasoning the chicken and vegetables independently as they cooked, and found that the additional 1-1/2 tsp of salt was just fine. I wasn't quite sure if the dried pasilla pepper I found should have been reconstituted before quickly sauteeing in oil. My only criticism, and perhaps I need to watch the throwdown to know where I went wrong, was that the chicken needed to cook longer, it perhaps could use a bit of celery and a bay leaf or something to make the dish less tomato-y. I actually think my leftovers will taste better today. ANY ADVICE re: the pasilla pepper needing to be rehydrated?

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I have to agree with momkat. I did expect much more from this considering the reviews on here as well as from the guests on the show. The dish is ok, but diffently not 5 star or even throwdown worthly in my opinion. I felt this dish led so close to Indian cuisine that I had to continue to remind myself that this is a "Southern Dish". I wanted more Indian. I wanted more GM, curry and even more dried fruit. I think if more GM and curry was added as well a dried apricot and some more heat the dish would have been great; I guess that wouldn't really be Country Captain then. I had most of the ingredients and spices so I didnt go out and spend alot to make this, but would be upset if I did. I'd be willing to try this recipe again given someone else made it, but I do not expect to make this again. If you like a thick tomatoy base stew with a hint of Indian spice you'd love this. It just didn't tickle my fancy.

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This is definitely a keeper. I served it with a dry riesling, and it was a big hit. My copy of the recipe says the prep time is 30 minutes. It's much longer than that. I used skinless boneless thighs for a healthier option, and I don't think the result could have suffered much for that. I would mince the garlic next time. Fix it on a cold winter day when you're going to be indoors and want a lovely comforting dinner for your family and friends. Also, I think 12 chicken breasts serves 6 at least. More, probably. Three thighs is too much per person. The recipe does say to season at the end. I didn't do that and should have added a little more salt.

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Please adv composition of Garm Marsala

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Maybe I just expected so much more from this recipe because of the many rave reviews. I thought this recipe was good, but not off the charts.

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*wowzer* another way to cook chicken...it's so very good!!!

I live in a very small town, and to no surpirse I could not find garam masala...but I did find "how to make garam masala" http://www.ochef.com/r75.htm It worked out great, smelled great, and tasted great. I will order garam masala on-line for a taste test in the future.

This dish is husband & son approved. I even impressed myself lol!!! *BIG smile* Thanks Lee Bros.