Re:Any favorite Country Captain recipes?
I have tried this one and enjoyed it very much.
Cecily Brownstone's Country Captain Adapted from Jame's Beard's American Cookery.
Ingredients [size=3 font="times new roman"]1 frying chicken (about 2 1/2 pounds ready-to-cook weight)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons butter
1/3 cup finely diced onion
1/3 cup finely diced green pepper
1 clove garlic (crushed)
1 1/2 teaspoons curry powder
1/2 teaspoon dried crushed thyme
1 can (1 pound) stewed tomatoes
3 tablespoons dried currants (washed and drained)
Blanched toasted almonds
Procedure 1. Cut chicken into 8 pieces (2 breast, 2 wings, 2 legs, 2 thighs). Reserve back, wing tips, neck, and giblets for another use. Was and drain chicken; coat with a mixture of the flour, salt, and pepper. Heat the butter in a large skillet over medium heat, and brown the chicken.
2. Remove chicken; add the onion, green pepper, garlic, curry powder, and thyme to skillet. Reduce heat to low and loosen any browned particles. Add the stewed tomatoes with their liquid; return chicken to skillet, skin side up. Cover and cook slowly until tender, 20 to 30 minutes. Stir currants into the sauce. Serve accompanied by almonds.
Note: After chicken is browned and sauce is made, the dish may be baked, covered, in a 325°F oven until tender, about 45 minutes.
1 Comment: [size=3 font="times new roman"]I cooked this often, when newly married. I used the recipe from the Joy of Cooking which is similar to the one above. Overcome by nostalgia, a year ago, I made it again. It is delicious. I have changed it a bit to suit our taste. I use thighs, a little more and much better curry powder, fresh thyme, more onion and green pepper. Great for a cold winter night.