Country captain from lhj

Yield: 4 Servings

Measure Ingredient
1 \N Chicken; skinned and cut into 8 pieces
\N \N 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 \N Red pepper; julienned
1 \N Green pepper; julienned
2 tablespoons Mango chutney; chopped
2 tablespoons Currants; or raisins
1 \N Bay leaf
3 \N Green onions; chopped
\N \N 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

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