CHICKEN COUNTRY CAPTAIN
Steps:
- 1. In a large, heavy skillet over med-high heat, brown the sausage, fully breaking it up and then drain off excess fat. Reserve the cooked sausage. 2. Wash the chicken breasts and thighs and pat them dry. Place them in a mixing bowl and toss with 1 teaspoon of the salt and ½ teaspoon of the black pepper. 3. In another large, heavy skillet over med-high heat, melt 2 tablespoons of the butter. When the foaming has subsided, add the chicken and sear it in batches on both sides until it is brown on the surface but still raw inside, about 3 minutes per side. (don't worry - it will finish cooking later). Remove chicken from the heat, let it rest for at least 5 minutes and then cut into approximately ½ inch chunks and reserve it in a bowl. 4. In a large, heavy stockpot over medium heat, melt the remaining 4 tablespoons of butter. When the foaming has subsided, add the onions and sauté for 3 minutes, until they start to get soft. Then add the peppers and celery, and sauté for another 3 minutes, until they start to soften. Add the garlic, the remaining ½ tablespoon of salt, the dark brown sugar, and the curry, thyme, cumin and ginger and continue to sauté these ingredients until the onions are translucent, approximately 4-8 more minutes. Add the reserved cooked sausage, then the flour, and stir the mixture thoroughly. It will become very thick. 5. Add the tomatoes, chicken stock, wine, lemon juice, vinegar and raisins and bring the mixture to a boil. Reduce the heat and continue to simmer for 5 more minutes. 6. Add the chicken and simmer the mixture for 5 more minutes until the chicken is completely cooked through, and then turn off the heat. Stir in the cooked rice, chives, almonds, and parsley.
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