Le Coq
Pullen, Grace
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La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...is an act of integrity, and faith."
Chicken
Country Captain
"Poultry is for the cook what canvas is for
the painter."
~ Jean-Anthelme
Brillat-Savarin
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Jaunty Plumerie II
Poloson, Kimberly
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Chicken Country Captain
Gourmet Archives
A 3-pound frying chicken, cut into serving pieces
1/4 cup unsalted butter
1 onion, thinly sliced
1 green bell pepper, trimmed and thinly sliced
1 garlic clove, crushed
1 cup chicken broth
1 1/2 teaspoon curry powder
1 teaspoon salt
A generous dash of pepper
1/2 cup toasted blanched almonds
3 tablespoons dried currants
6 strips crisp bacon, crumbled
In an ovenproof skillet with cover, brown the chicken pieces, uncovered,
in the butter. Remove chicken and set aside.
In the same skillet cook the onion, bell pepper, garlic, until
vegetables are limp. Stir in the chicken broth, curry powder, salt and pepper. Return the
chicken to the skillet and bake it, covered, at 350 degrees F. for about 45 minutes, or until
tender. Stir in the almonds and currants. Cook on top of
the stove about 5 minutes.
Sprinkle the crumbled bacon on top and serve with rice. Serves 4.
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