Recipe - Country Captain From Lhj

1 Chicken; skinned and cut
into 8 pieces
Salt
One half teaspoon Freshly ground pepper
One half cup Allpurpose flour
2 tablespoon Vegetable oil; divided
1 md Onion; minced
1 teaspoon Minced garlic
1 tablespoon Curry powder
One half teaspoon Coriander
One half teaspoon Cumin
1/8 teaspoon Cinnamon
One fourth cup Wine or vermouth
Three fourths cup Chicken broth
14 ounce Whole tomatoes; drained and
chopped (14 to 16)
1 Red pepper; julienned
1 Green pepper; julienned
2 tablespoon Mango chutney; chopped
2 tablespoon Currants; or raisins
1 Bay leaf
3 Green onions; chopped
Toasted slivered almonds;
for garnish

1. Heat oven to 375°F. Sprinkle chicken with One half teaspoon salt and the
pepper. Coat with flour, shaking off excess. Heat 1 tablespoon oil in large
Dutch oven over mediumhigh 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 One half 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 MCRecipe Digest V1 #977 by "abprice@wf.net" abprice@wf.net on
Jan 1, 1998