Country Captain Recipe

Name: Country Captain
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 cup currants; 1 cup warm chicken stock; 4 strips bacon; 15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each; ⅓ cup all-purpose flour, seasoned with 1/4 teaspoon salt and 1/8 teaspoon black pepper; 2 ribs celery, finely chopped; 2 medium yellow onions, peeled and finely chopped; 1 medium green bell pepper, seeded and finely chopped; 2 cloves garlic, peeled and minced; 2 cups fresh or drained canned tomatoes, peeled, cored and chopped; 1 tablespoon hot curry powder; 2 teaspoons dark brown sugar; 1/2 teaspoon salt; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon ground mace; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground white pepper; 1/2 cup slivered almonds, toasted; 1 teaspoon finely chopped parsley; Steamed white long-grain rice

Servings: persons

1/2 cup currants
1 cup warm chicken stock
4 strips bacon
15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each
⅓ cup all-purpose flour, seasoned with 1/4 teaspoon salt and 1/8 teaspoon black pepper
2 ribs celery, finely chopped
2 medium yellow onions, peeled and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, peeled and minced
2 cups fresh or drained canned tomatoes, peeled, cored and chopped
1 tablespoon hot curry powder
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/2 cup slivered almonds, toasted
1 teaspoon finely chopped parsley
Steamed white long-grain rice

1
In a small bowl, cover currants with warm chicken stock.
2
Set aside.
3
Fry the bacon in a nonstick skillet over medium heat until crisp, drain on paper towels, crumble and reserve.
4
Drain all but 3 tablespoons bacon grease from pan.
5
Heat grease in the skillet over medium heat.
6
Dredge chicken in seasoned flour.
7
Shake off excess and cook in grease until tender, about 30 minutes, turning pieces frequently for uniform browning.
8
Preheat oven to 325 degrees.
9
Remove chicken to a bowl.
10
Add celery, onions, bell pepper and garlic to drippings in pan.
11
Saute vegetables, about 5 minutes.
12
Strain stock from currants and add stock to skillet along with the tomatoes, curry, brown sugar, salt, thyme, mace and pepper.
13
Stir tomato mixture, bring to boil and reduce heat to low.
14
Cover and simmer for about 10 minutes.
15
Place chicken pieces in a large shallow baking dish, cover with tomato mixture and bake for 30 minutes.
16
Sprinkle with reserved currants, almonds, parsley and the crumbled bacon and return to oven for 10 to 15 minutes more.
17
Serve hot with steamed rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup currants, 1 cup warm chicken stock, 4 strips bacon, 15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each, and more.

Yes, Country Captain falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Country Captain

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