Country captain from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken; skinned and cut into 8 pieces | |
| Salt | ||
| ½ | teaspoon | Freshly ground pepper |
| ½ | cup | All-purpose flour |
| 2 | tablespoons | Vegetable oil; divided |
| 1 | medium | Onion; diced |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Curry powder |
| ½ | teaspoon | Coriander |
| ½ | teaspoon | Cumin |
| ⅛ | teaspoon | Cinnamon |
| ¼ | cup | Wine or vermouth |
| ¾ | cup | Chicken broth |
| 14 | ounces | Whole tomatoes; drained and chopped (14 to 16) |
| 1 | Red pepper; julienned | |
| 1 | Green pepper; julienned | |
| 2 | tablespoons | Mango chutney; chopped |
| 2 | tablespoons | Currants; or raisins |
| 1 | Bay leaf | |
| 3 | Green onions; chopped | |
| Toasted slivered almonds; for garnish | ||
Directions
1. Heat oven to 375°F. Sprinkle chicken with ½ teaspoon salt and the pepper. Coat with flour, shaking off excess. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add half the chicken and cook until golden, 4 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
2. Reduce heat to medium. Add onion and cook 5 minutes. Add garlic, curry, coriander, cumin and cinnamon; cook 1 minute more.
3. Add wine, scraping up browned bits. Add broth, tomatoes, red and green peppers, chutney, currants and bay leaf. Bring to boil; add chicken. Cover and bake in oven 40 minutes.
4. Discard bay leaf. Stir in green onions and ½ teaspoon salt. Transfer chicken to platter and garnish with almonds, if desired.
Prep Time: 35 minutes Baking Time: 40 minutes Degree Of Difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 11, 1997 2:15 PM Country Captain is a great American recipe in the Southern tradition. It's a savory chicken stew flavored with a heady blend of curry and warm spices.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998