Throwdown's country captain chicken
- Preparation Time40 mins
- Cooking Time75 mins
For the coconut rice with spring onions
For the country captain chicken
2) For the coconut rice with spring onions:
Melt the butter in a medium saucepan over high heat. add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.
3) Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the spring onion. Let sit 5 minutes before serving.
4) For the country captain chicken:
Preheat the oven to 160C/Gas mark 3.
5) Heat the oil in a large, high sided saute pan over medium-high heat. Add the rasher bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with kitchen towels. Add the butter and 1 tbsp of rapeseed oil to the rendered rasher bacon fat in the pan and heat until it begins to shimmer.
6) Put the plain flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the plain flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.
7) Add the onion and pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. stir in the tomatoes, currants or sultanas, thyme, 2 tsp of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. remove the lid after 35 minutes and continue to bake an additional 15 minutes.
8) Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the rasher bacon, almonds and more parsley. Serve with coconut rice with spring onions.
Steve Kielty’s Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce by Laphroaig
Bettina Campolucci Bordi’s Asparagus with Caramelised Shallots & Tarragon Mayonnaise by Laphroaig
Skirt steak with ancho-onion steak sauce
Smoked trout salad with Meyer lemon dressing
Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustine
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
John Torode's Asia
Chef John Torode embarks on a spectacular journey around Asia. He tastes mouth-watering flavours and dishes and meets brilliant culinary teachers that inspire him to create new dishes of his own.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Ainsley prepares meals for a lazy Sunday, from sweetcorn fritters with poached egg to slow-roasted lamb. Gyles Brandreth shares his recipe for fish finger sandwiches.
Film Crew Takeout
Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.
Listless In Louisiana
Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.
Ainsley brings a classic British pub menu into the kitchen. His yummy dishes include sausages with mustard mash. And, Selasi Gbormittah makes hazelnut profiteroles.
Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.
House Of Cards
Robert visits Cafe No Fur in Las Vegas, where the owners – a model and a former poker player - must change their stubborn ways if they want the business to survive.
Ainsley recreates his favourite takeaway dishes, from Indian to Italian. Anita Rani joins him to cook a smoked aubergine curry, and Jeremy Pang makes crispy chilli beef.
Home: Dinner Start To Finish
Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.
A Dream In Shambles
Robert heads to Las Vegas to work his magic at A Pizza Melody. The owner's husband has spent almost $1 million trying to make it a success, to no avail.
Ainsley celebrates a great British tradition: tea. He puts a modern twist on a classic with black forest brownies. And, actor John Partridge serves up sausage rolls.
Home: Tale Of 4 Dinners
Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.
Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.
Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that’s never been conquered.
Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.
Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.
A Day At The Races
The celebrity recruits race to make their own crostini. For the main dish challenge, the chefs teach them how to make a fancy steak dinner.
Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.
Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.
Saving An American Dream
Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.