Monday, November 22, 2010

Captain's Chicken with Papaya Indienne Bread Stuffing and Grilled Cebollitas

This is a very old classic yacht club recipe!
     There are other captain's chicken recipes on the internet that are not even close to this recipe.  Most captain's chicken recipes call for a sauce indienne (curry creme).  This recipe originates in the late 1880's and it pre dates most of the curry cream sauce captain's chicken recipes.
     This captain's chicken recipe has such a nice blue cheese and smoked bacon flavor.  The Curry spiced papaya stuffing is a perfect accompaniment.  The stuffing is not part of the captain's chicken recipe and the stuffing is really just the starch accompaniment for the entree.
     Papaya Indienne Dressing Recipe:  The stuffing can be baked at the same time that the chicken is baking.
     Heat a saute pan over medium heat.
     Add 2 pats of unsalted butter.
     Add 1 clove of minced garlic.
     Add 1 teaspoon of minced ginger.
     Add 1 tablespoon of chopped onion.
     Add 1 tablespoon of chopped celery.
     Saute till the vegetables start to become tender.
     Add 1/2 cup of chicken stock.
     Add 1 pinch of turmeric.
     Add sea salt and black pepper.
     Add 2 pinches of garam masala curry powder.
     Stir the mixture.
     Remove the pan from the heat.
     Slice 1 large handful French bread into small cube shaped pieces.
     Place the small bread cubes into a mixing bowl.
     Add 1 handful of small diced peeled and seeded papaya.
     Add 1/2 of a thin sliced green onion.
     Add 2 pinches of chopped Italian parsley.
     Strain the cooked vegetables and broth through a fine mesh strainer into a separate bowl.
     Add the tender cooked vegetables to the stuffing mixture in the mixing bowl.
     Add just enough of the indienne broth to moisten the bread stuffing.  (The extra broth can be used for another recipe.)
     Add 1 whisked egg.
     Mix the ingredients gently.
     Brush a large souffle cup with melted unsalted butter.
     Place the stuffing mixture into the souffle cup.
     Bake in a 325 degree oven, till the dressing is hot and lightly toasted on top.
     Keep the stuffing warm in the souffle cup on a stove top.
     Chicken Breast Preparation:  Cut a chicken in half.
     Cut the leg off of one of the chicken halves.
     Cut the wing off of the breast section, but leave the drummette attached to the breast.
     The chicken breast should be bone in and the skin must be undamaged.
     Danish Bleu Cheese Vinaegrette:  Place a minced garlic clove into a small mixing bowl.
     Add a small splash of red wine vinegar.
     Add a small splash of olive oil. 
     Add sea salt and black pepper.
     Add about 1 heaping tablespoon of crumbled Danish Bleu Cheese.
     Mash the bleu cheese into the vinaegrette till it is creamy with little bleu cheese pieces.  (This bleu cheese vinaegrette is the same method as the original Antoine's of New Orleans recipe for Roquefort Dressing, but without the herbs.)
     Captain's Chicken Recipe:  Finely chop 2 thin slices of uncooked smoked bacon.
     Saute the chopped bacon over medium heat in a saute pan, till the bacon turns into light brown crispy bacon bits.
     Add 1/2 of the bacon bits to the bleu cheese vinaegrette.
     Reserve the other half of the bacon bits for later in this recipe.
     Stick your fingers under the chicken breast skin and gently loosen the skin, so that it forms a shallow pocket.
     Spoon the bleu cheese bacon vinaegrette under the chicken skin.
     Place the chicken on a baking pan.
     Bake the chicken in a 325 degree oven till the chicken is fully cooked.
     Pass the chicken under a broiler to give it a light golden brown color.
     Chicken Supreme Sauce:  Boil a 1 cup of chicken stock over medium high heat in a sauce pot.
     Add a splash of dry white wine.
     Add add a splash of cream.
     Add sea salt and white pepper.
     Add 1 minced garlic clove.
     Add 1 minced shallot. 
     In a separate pan, cook equal amounts of flour and unsalted butter over medium heat while constantly stirring to make a roux.
     Cook the roux till it is blonde colored.
     Add just enough roux to the boiling broth, while stirring with a whisk, to thicken the chicken veloute and cream sauce.  The sauce should be a very thin consistency. 
     Reduce the temperature to medium heat.
     Slowly simmer and reduce the sauce to a medium thin consistency.
     Strain the sauce through a fine sieve into a bowl. 
     Return the sauce to the sauce pot over medium heat.   
     Add a second splash of cream while stirring to create a chicken supreme sauce.
     Gently reduce the sauce, till it becomes a medium thin consistency.
     Keep the sauce warm over very low heat.
     Grilled Cebollitas Recipe:  The cebollitas can be cooked while the chicken is baking.
     Trim the ends of about 6 to 8 cebollita onions.
     Heat a saute pan over medium high heat.
     Add a splash of olive oil.
     Saute the the cebollitas, till they are lightly caramelized.
     Season with sea salt and black pepper.
     Keep the grilled cebollitas warm on a stove top.  
     Assembly:  Set the captain's chicken on a plate. 
     Spoon the sauce over and around the chicken.
     Sprinkle the reserved crispy bacon bits over the chicken.
     Sprinkle a little bit of chopped Italian parsley over the chicken.
     Run a sharp knife around the edge of the stuffing that is in the souffle cup.
     Invert the stuffing onto a cutting board.
     Place the papaya indienne stuffing on the plate, with the toasted side facing upwards.
     Place the grilled cebollitas on the plate.
     Note:  You can bake the chicken and stuffing at the same time.  The sauce can be made while the chicken is baking.  Wait to cook the cebollitas, till the baked items are nearly done cooking.
     It is hard to describe how great tasting this Captain's Chicken is!  It is phenomenally yummy!  The bleu cheese flavor is present in every bite.  Smoked bacon adds to the appeal.  The sauce is a supreme and not a sauce indienne like some of the other Captain's Chicken recipes that are out there.  The papaya indienne dressing is so very tasty!  Grilled cebollitas add a nice touch.
     If you have never dined in a yacht club, then you probably have never seen this entree.  There are certain old recipes that have been served in yacht clubs exclusively for many years.  This Captain's Chicken is one of the best of the yacht club system's timeless recipes.  Delicious!  ...  Shawna        

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