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Country Captain
Country Captain
Yield: 4 servings 2 1/2 lbs chicken 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 4 - 5 Tablespoons butter 1/3 cup chopped onion 1/3 cup chopped green pepper 1 clove garlic, minced or crushed 1 1/2 teaspoon curry powder 1/2 teaspoon dried thyme 1 16 oz can tomatoes 3 Tablespoons dried currants Blanched, toasted almonds Chutney Cut chicken into serving pieces. Mix together flour, salt and pepper, and coat chicken well. Heat butter in large, heavy skillet until very hot but not brown. Add chicken and brown well on all sides. If all fat is absorbed before chicken is browned, add more butter. Remove chicken and set aside. Add onion, green pepper, garlic, curry powder, and thyme to skillet and cook over low heat a few minutes, stirring in all the brown particles. Then add the tomatoes. Put the chicken, skin side up, back into the skillet. Cover; cook slowly for 20 to 30 minutes, or until tender when pierced with a fork. Last of all, stir in the currants, heat, and serve with blanched, toasted almonds and chutney on the side. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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