Country Captain Chicken Recipe
Ingredients
1 chicken (about 3 pounds), cut into 8 pieces
1/2 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons vegetable oil or butter
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 large garlic clove, crushed through a press
2 teaspoons curry powder
1 teaspoon dried thyme
1/2 teaspoon ground mace
1 (14 1/2-ounce) can stewed tomatoes with juices
1/2 cup dry white wine or chicken broth
1/4 cup currants or raisins
Directions
1. Season chicken with salt and cayenne. Heat oil in a Dutch oven. Cook chicken over medium-high heat, turning once or twice, until golden brown, about 8 minutes. Remove chicken from pan.
2. Add onion, bell pepper, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until vegetables are softened, about 5 minutes. Add curry powder, thyme, and mace. Cook, stirring, 1 minute. Stir in stewed tomatoes and juices, wine, and currants. Return chicken to pan, stirring to cover with vegetables.
3. Cover, reduce heat to medium-low, and simmer until chicken is tender and white throughout, 25 to 30 minutes.
2. Add onion, bell pepper, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until vegetables are softened, about 5 minutes. Add curry powder, thyme, and mace. Cook, stirring, 1 minute. Stir in stewed tomatoes and juices, wine, and currants. Return chicken to pan, stirring to cover with vegetables.
3. Cover, reduce heat to medium-low, and simmer until chicken is tender and white throughout, 25 to 30 minutes.
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