Country Captain
From merrywait 16 years ago
- 25 minutes to make
- Serves 4
This recipe has been around for over 100 years and is still impressive. The mix of sweet, warm, spicy flavors is intoxicating. I found this recipe in Marion Cunnignham's Lost Recipes (great book!). I tweak a bit by adding more curry, currants and souping it up a bit with extra stewed tomatoes. Read more But as written, it is fantastic. See less
Ingredients
- whole chicken cut up, 2-3 lbs. shopping list
- 1/4 c. all purpose flour shopping list
- 1 t. salt shopping list
- 1/4 t. black pepper shopping list
- 4 T butter shopping list
- 2 t. vegetable oil shopping list
- 1/3 c. diced onion shopping list
- 1/3 c. diced green bell pepper shopping list
- 2 cloves garlic, crushed shopping list
- 1 T curry powder (mild or spicy according to your taste) shopping list
- 1/2 t. dried thyme, crumbled shopping list
- One 16oz. can stewed tomatoes, with liquid shopping list
- 3 T. dried currants shopping list
- Blanched toasted almonds shopping list
How to make it
- Wash and pat chicken dry
- Combine flour, salt and pepper. Dredge chicken in mixture, coating all sides.
- Melt butter in skillet. Brown chicken on all sides.
- Remove chicken to plate and keep warm.
- Add onion, green pepper, garlic, curry powder and thyme to skillet. Stirr over low heat to loosen the browned bits in the pan.
- Add stewed tomatoes with liquid.
- Return chicken to skillet, skin side up. Cover and cook slowly until tender, 20-30 minutes.
- Stir surrants into sauce and top with almonds.
- Note: You can also bake this dish in the oven. After the browned chicken is added to the sauce, bake on 325 degree for about 45 minutes.
The Rating
Reviewed by 3 people
jeannej
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" It was excellent "
" It was excellent "