I was first introduced to Country Captain from a Throwdown with Bobby Flay episode from The Food Network. Flay went head to head(s) with the charming, dorky, Lee brothers, Ted and Matt Lee. A few Google searches and one Amazon purchase of their  book, The Lee Bros. Southern Cookbook, later,  Country Captain is now a frequent dish in our kitchen. Chicken thighs are lightly browned in bacon fat, then bake in tomato sauce with bell peppers, onion, currants, and a mix of curry and garam masala, served over steamed rice. This delicious dish is easy to make, and tastes even better the next day as leftover. This James Beard award-winning cook book, by the way, is a must have for your book collection. Recipe courtesy of the Lee Brothers and Food Network. INGREDIENTS 1/2 cup chicken broth 1/2 cup dried currants or raisins 1 tablespoon curry powder 1 tablespoon garam masala 1 1/2 teaspoons kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 pound slab bacon or fatty country …