A Low Country classic gets a spicy, colorful update. It's the perfect thing to serve when you've got lots of company.

 

 

Georgia on my mind. Atlanta, actually. My mother's kitchen, circa 1975, and guests are coming over for lunch. It's a Saturday in March, and it's going to be a buffet for 50. That was the first time I'd ever heard the words "Chicken Country Captain," and I will never forget it. That name!

 

This dish, even though it has a zillion ingredients, is super-easy and can feed an army. And it's truly beautiful, special, and impressive. You'll see how satisfying it is to make it, watching all these gorgeous th...

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