Country Captain Chicken
|Vegetable oil/Butter||2 Tablespoon|
|Green bell pepper||1 Medium|
|Garlic||1 Clove (5 gm)|
|Curry powder||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Stewed tomatoes||14 1⁄2 Ounce|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Currants/Raisins||1⁄4 Cup (4 tbs)|
1. Season chicken with salt and cayenne. Heat oil in a Dutch oven. Cook chicken over medium-high heat, turning once or twice, until golden brown, about 8 minutes. Remove chicken from pan.
2. Add onion, bell pepper, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until vegetables are softened, about 5 minutes. Add curry powder, thyme, and mace. Cook, stirring, 1 minute. Stir in stewed tomatoes and juices, wine, and currants. Return chicken to pan, stirring to cover with vegetables.
3. Cover, reduce heat to medium-low, and simmer until chicken is tender and white throughout, 25 to 30 minutes.