"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cecily Brownstone's Country Captain Recipe

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Cecily Brownstone's Country Captain image
Rosemary Winkelman & Verlee Struttman


This recipe for Cecily Brownstone's Country Captain, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009


1 frying chicken (about 2 1/2 lbs. ready-to-cook weight)
3 T. dried currants (washed and drained)
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 T. butter
1/3 c. finely diced onion
1/3 c. finely diced green pepper
1 clove garlic (crushed)
1 1/2 tsp. curry powder
1/2 tsp. dried crushed thyme
1 can (1 pound) stewed tomatoes
1/4 c. flour
Blanched toasted almonds

Cut chicken into 8 pieces (2 breast, 2 wings, 2 legs, 2 thighs). Reserve back, wing tips, neck, and giblets for another use. Wash 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.

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.

Personal Notes:
Personal Notes:
Note: After chicken is browned and sauce is made, the dish may be baked, covered, in a 325F oven until tender, about 45 minutes.




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