| 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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