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COUNTRY CAPTAIN CHICKEN
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 frying chicken (about 3 pounds) cut 8 serving pieces (or 8 thighs)
4 tablespoons butter
2 tablespoons vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced green Bell pepper
2 garlic cloves, crushed
2 teaspoons curry powder
1/2 teaspoon dried thyme, crumbled
1 can (1 pound) stewed tomatoes
3 tablespoons dried currants (optional)
Mix together the flour, salt, pepper, coat the chicken pieces with the seasoned flour, shaking off excess. Heat the butter and oil in a skillet large enough to hold all the chicken pieces. Add the chicken pieces and brown on both sides. Remove the chicken from the skillet and set aside.
Add the onion, green pepper, garlic, curry powder and thyme to the skillet. Stir over low heat to loosen the browned particles. Stir in the stewed tomatoes and their liquid. Return the chicken skin-side up to the skillet. Cover and cook slowly for 20 to 30 minutes, until the chicken is tender. Stir in the currants. (Alternately, after the chicken is browned and the sauce is made, cover and bake in a 325 degrees oven for about 45 minutes.) Serve with long grain rice, garnish with toasted sliced almonds and chutney. Serves 4
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