Mimi's Country Captain Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. chicken breasts, boneless, divided into "filet" size pieces, dredged in flour with salt & white pepper to taste
1 garlic clove, finely chopped
2 onions, chopped
2 green peppers, seeded & diced
2 tsp salt
1 tsp white pepper
2 tsp curry powder
1 tsp fresh parsley, chopped
1/2 tsp thyme, powdered
1/4 c currants
2 cans (28 oz) diced tomatoes
4 oz. slivered almonds, toasted
2 tablespoons butter
Cooked white rice
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Directions: |
Directions:1. Preheat the oven to 375 degrees.
2. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
3. Return the skillet to medium heat, add the onion, green pepper, garlic, curry powder, parsley, thyme, and currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
4. Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
5. Top with the slivered almonds. Serve over cooked rice. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: My "Mimi" used to make this dish for special occasions or when we had out of town company coming to visit. It's a great dish to feed a crowd with!
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