| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | 4 | Servings | |
INGREDIENTS
| 1 | Chicken; skinned and cut into 8 pieces | |
| Salt | ||
| 1/2 | ts | Freshly ground pepper |
| 1/2 | c | All-purpose flour |
| 2 | tb | Vegetable oil; divided |
| 1 | md | Onion; diced |
| 1 | ts | Minced garlic |
| 1 | tb | Curry powder |
| 1/2 | ts | Coriander |
| 1/2 | ts | Cumin |
| 1/8 | ts | Cinnamon |
| 1/4 | c | Wine or vermouth |
| 3/4 | c | Chicken broth |
| 14 | oz | Whole tomatoes; drained and chopped (14 to 16) |
| 1 | Red pepper; julienned | |
| 1 | Green pepper; julienned | |
| 2 | tb | Mango chutney; chopped |
| 2 | tb | Currants; or raisins |
| 1 | Bay leaf | |
| 3 | Green onions; chopped | |
| Toasted slivered almonds; for garnish |
INSTRUCTIONS
1. Heat oven to 375°F. Sprinkle chicken with 1/2 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 1/2 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 http://www.lhj.com Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on Jan 1, 1998
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