Monday, August 1, 2011

FDR's Favorite Chicken

Turns out Franklin Delano Roosevelt liked chicken and he liked it curried.

Here's the story that goes along with the recipe, submitted by Alice A. Dunnigan, Chief of the Associated Negro Press' Washington Bureau.
If you should visit the Little White House in Warm Springs, Georgia, you would see written on the kitchen wall over the oven: "I cooked the first and last meal in this cottage for President Roosevelt." This statement was inscribed on April 12, 1945 by Mrs. Daisy Bonner, who served as cook in the Georgia White House for twenty years. She recalls the breakfast menu the last day, and the choose souffle timed for 1:15 lunch but never eaten.
Mrs. Bonner kept a menu book on the meals served to the President on his last two visits to Warm Springs. "The President had many favorite dishes," said Daisy Bonner, "But the one I htink he liked best was y special Country Captain."
So many questions. Like, why didn't he eat the souffle?

And from the recipe itself, what the heck are "raisins in sauce"?

I was able to answer the first question. Turns out FDR had a stroke before luncheon was served.


Let me know if you have an answer to the saucy raisin conundrum.

Country Captain
1 hen or 2 fryers
2 or 3 green peppers, chopped
1 clove garlic
2 medium onions, chopped
1 can tomatoes
2 cups rice boiled until dry (use white, brown or wild rice)
1 teaspoon curry powder (or to taste)
1 teaspoon thyme
1/3 cup raisins in sauce
1/4 raisins to garnish
1/4 cup almonds or any nuts (save some to garnish)
1 can mushrooms
Salt and pepper to taste

Boil chicken until done, and bone it. Saute onion, then add all sauce ingredients (everything except green peppers, rice, raisins and nuts for garnish). Add chicken to sauce and simmer 20 to 30 minutes. Serve over rice. Garnish with raw green peppers, raisins and nuts. Thin the gravy. Serves 6 or more.


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