Country Captain Chicken

One of the first cook books I had was James Beard's American Cookery and this recipe was in it.  I never tried it but intended to someday. The other day I was in the auto mechanics waiting room and there it was in a Southern Living magazine.  I made it today and we both liked it. The James Beard Cookbook was the first one I had and American Cookery was a gift from a friend a few year later.  I have copies of both now as the first ones have been worn out.

Country Captain Chicken

Chicken legs or thighs

3/4 C. AP flour

1/2 tsp. paprika

1/4  tsp. cayenne pepper

2 tsp. salt, divided

12 thighs, bone in, skin on 2 T. veg. oil

1/4 C. butter. divided

1/2 C. Ch. fresh Ital. parsley, + more for garnish

2 C. ch. yellow onion (about 2)

3 C. ch green pepper, (about 3)

2 cloves garlic, minced

1 1/2 T. curry powder.. extremely fresh if possible

1 tsp.  black pepper

1/2 tso gr. nutmeg

2-14.5 oz cans chopped tomatoes, undrained

1/2 C. raisins

6 C. hot cooked rice

toasted slivered almonds

In ziplock combine flour, paprika, cayenne and 1 tsp. salt and shake chicken, a few at a time. Discard remainder of flour.

Heat oil and 2T. butter in large Dutch oven over medium heat. Add 4 or 5 thighs, skin down and cooked until well browned and crips.. 6-7 minutes.  Turn and brown other sides.  Transfer to plate, cook rest of thighs, reserve drippings.

Add  ch. parsley, onions, bell peppers, garlic, curry powder black pepper, nutmeg and rest of butter and 1 tsp. salt to drippings and cook until onions are tender. Stir in tomatoes and raisins.  Add thighs

Boil over med.-high; reduce to med low and add chicken back.  Cover, simmer 15 minutes, uncover and cook, 15 minutes or until thighs test out to 165º. Serve over rice with the sauce.  Garnish with parsley and almonds.