COUNTRY CAPTAIN CHICKEN

COUNTRY CAPTAIN CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 16

1 3-4 pound chicken, cut into 8 pieces
1 teaspoon thyme
Kosher salt and ground pepper
1/4 cut canola oil
6 slices bacon, chopped
4 garlic cloves, finely chopped
3 ribs celery chopped
2 green peppers, cored, seeded and chopped
1 large yellow onion, chopped
1 28 ounce can whole peeled tomatoes, chopped (3/4 cup of juice reserved)
3 tablespoons curry powder
2 tablespoons butter
1/2 cup currants, plus more for garnish
2 bay leaves
2 cups steamed shite rice, for serving
Peanuts for garnish.

Steps:

1. Season chicken with thyme, salt, and pepper. Heat oil in a 5 quart dutch oven over high. Add chicken, skin side down, and cook, turning once, until golden, about 12 minutes. Using tongs, transfer chicken to a plate and set aside. 2. Discard oil and return dutch oven to medium heat. Add bacon and cook, stirring until crisp, 7 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate, set aside. 3. Add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring until soft, about 10 minutes. Add tomatoes and their juice and cook stirring often until the juice thickens, about 10 minutes. 4. Stir in the curry, butter, currants and bay leaves and season with salt and pepper. Reduce heat to medium-low, cover and simmer, stirring until thickens into a chunky sauce, about 30 minutes. 5. Heat oven to 325 degrees. Add the reserved chicken to the dutch oven, nestling it into the thick curry sauce, spoon some of the sauce over the chicken. Cover and cook until chicken is very tender, about 1 hour and 15 minutes. 6. Spoon sauce over chicken, serve with rice and garnish with currants and peanuts.