Country Captain

A southern classic, serve with cooked long-grain rice, and chutney as a condiment on the side.

1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 frying chicken (about 3 lbs.), separated into 8 serving pieces; or 3 lbs. of chicken thighs
4 T butter
2 T 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 lb.) stewed tomatoes
3 T dried currants (optional)

Garnish: toasted, sliced almonds

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 20-30 minutes, until the chicken is tender. Stir in the currants.

Baked Version:
After the chicken is browned and the sauce is made, cover and bake in a 325 degree oven for about 45 minutes, until the chicken is tender.