Julia Reed's Country Captain

Name: Julia Reed's Country Captain
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: southern
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; 1/3 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

By Julia Reed

Updated Dec. 6, 2024

Total Time: 1 hour 45 minutes
Rating: 4(24)
Comments: Read comments

Featured in: Food; Mellow Yellow

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

½cup currants
1cup warm chicken stock
4strips bacon
15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each
⅓cup all-purpose flour, seasoned with ¼ teaspoon salt and ⅛ teaspoon black pepper
2ribs celery, finely chopped
2medium yellow onions, peeled and finely chopped
1medium green bell pepper, seeded and finely chopped
2cloves garlic, peeled and minced
2cups fresh or drained canned tomatoes, peeled, cored and chopped
1tablespoon hot curry powder
2teaspoons dark brown sugar
½teaspoon salt
½teaspoon dried thyme leaves
½teaspoon ground mace
½teaspoon ground black pepper
¼teaspoon ground white pepper
½cup slivered almonds, toasted
1teaspoon finely chopped parsley
Steamed white long-grain rice

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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