Country Captain Chicken
Feb. 4th, 2012 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomCountry Captain Chicken
This is a family favorite; easy enough to make during the week, nice enough to make for company.
Adapted From Joy of Cooking, 1964 edition.
TOTAL TIME: 1 hour 10 minutes
INGREDIENTS
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs (or one 4 pound fryer cut into 12 pieces)
1/8 cup butter (I use unsalted)
2 tablespoons of oil (I use canola)
1/4 cup onion, finely diced (about 1/2 medium onion)
1/2 cup green pepper, cored, seeded and finely diced (about 1/2 large pepper)
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder (or to taste)
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants (I use golden raisins because I prefer the flavor.)
1/3 cup blanched toasted almonds for garnish
PREPARATION
1.
Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large non-stick skillet (I use 12 inch cast iron) over medium-high heat, heat oil, then add butter. When the fat is sizzling, add chicken and cook until evenly browned on both sides. Arrange chicken in a single layer in a large casserole dish.
2.
Preheat oven to 350 degrees.
3.
Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet, simmer gently in the drippings until golden brown. Add tomatoes, cook until the pan is deglazed. Pour sauce over the chicken.
4.
Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is tender. Garnish with almonds and serve over steamed rice or couscous.
YIELD 4 servings
This is a family favorite; easy enough to make during the week, nice enough to make for company.
Adapted From Joy of Cooking, 1964 edition.
TOTAL TIME: 1 hour 10 minutes
INGREDIENTS
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs (or one 4 pound fryer cut into 12 pieces)
1/8 cup butter (I use unsalted)
2 tablespoons of oil (I use canola)
1/4 cup onion, finely diced (about 1/2 medium onion)
1/2 cup green pepper, cored, seeded and finely diced (about 1/2 large pepper)
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder (or to taste)
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants (I use golden raisins because I prefer the flavor.)
1/3 cup blanched toasted almonds for garnish
PREPARATION
1.
Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large non-stick skillet (I use 12 inch cast iron) over medium-high heat, heat oil, then add butter. When the fat is sizzling, add chicken and cook until evenly browned on both sides. Arrange chicken in a single layer in a large casserole dish.
2.
Preheat oven to 350 degrees.
3.
Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet, simmer gently in the drippings until golden brown. Add tomatoes, cook until the pan is deglazed. Pour sauce over the chicken.
4.
Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is tender. Garnish with almonds and serve over steamed rice or couscous.
YIELD 4 servings
no subject
on 2012-02-06 12:03 am (UTC)