COUNTRY CAPTAIN

Country Captain image

Provided by Julia Reed

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

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1/2 cup currants
1 cup warm chicken stock
4 strips bacon
15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each
1/3 cup all-purpose flour, seasoned with 1/4 teaspoon salt and 1/8 teaspoon black pepper
2 ribs celery, finely chopped
2 medium yellow onions, peeled and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, peeled and minced
2 cups fresh or drained canned tomatoes, peeled, cored and chopped
1 tablespoon hot curry powder
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/2 cup slivered almonds, toasted
1 teaspoon finely chopped parsley
Steamed white long-grain rice

Steps:

In a small bowl, cover currants with warm chicken stock. Set aside.
Fry the bacon in a nonstick skillet over medium heat until crisp, drain on paper towels, crumble and reserve. Drain all but 3 tablespoons bacon grease from pan.
Heat grease in the skillet over medium heat. Dredge chicken in seasoned flour. Shake off excess and cook in grease until tender, about 30 minutes, turning pieces frequently for uniform browning.
Preheat oven to 325 degrees. Remove chicken to a bowl. Add celery, onions, bell pepper and garlic to drippings in pan. Sauté vegetables, about 5 minutes. Strain stock from currants and add stock to skillet along with the tomatoes, curry, brown sugar, salt, thyme, mace and pepper.
Stir tomato mixture, bring to boil and reduce heat to low. Cover and simmer for about 10 minutes.
Place chicken pieces in a large shallow baking dish, cover with tomato mixture and bake for 30 minutes. Sprinkle with reserved currants, almonds, parsley and the crumbled bacon and return to oven for 10 to 15 minutes more. Serve hot with steamed rice.