Yield: 4 Servings
|1||Chicken; skinned and cut into 8 pieces|
|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|
|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|
|3||Green onions; chopped|
|Toasted slivered almonds; for garnish|
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