COUNTRY CAPTAIN
4 servings
Cecily Brownstone, a friend of Irma and Marion’s, contributed this time-tested formula in the early 1960s. According to her, the dish owes its name not to the sea captain who brought the recipe back to our shores, but to the Indian officer who first introduced him to it. We have since heard several other accounts, but there is little doubt that the dish has become a comfort-food favorite on both sides of the Atlantic. Serve over cooked rice.
Preheat the oven to 350°F. Have ready:
- 3 ½ to 4 ½ pounds bone-in chicken parts
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Lightly coat the chicken in:
- Flour
Melt in a large ovenproof skillet or Dutch oven over medium heat:
- 4 tablespoons (½ stick) butter
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Add to the fat in the pan:
- One 14 ½-ounce can diced tomatoes
- 1 small onion, diced
- ½ green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- ½ teaspoon dried thyme
Bring to a simmer, scraping any browned bits from the bottom of the pan. Return the chicken to the pan, skin side up, and bake, uncovered, until the chicken is tender, about 40 minutes. Stir into the sauce:
- 3 tablespoons dried currants
Garnish with:
- Toasted slivered almonds