Country Captain

Country Captain
One 2- to 3-pound frying chicken frac14; cup all-purpose flour 1 teaspoon salt frac14; teaspoon black pepper 4 tablespoons (uml; stick) butter 2 tablespoons vegetable oil1/3 cup finely diced onion1/3 cup finely diced green bell pepper 2 cloves garlic, crushed 1 tablespoon curry powderfrac12; teaspoon crum-bled dried thyme 1 can (16 ounces) stewed tomatoes, with liquid 3 tablespoons dried currants Blanched toasted almondsHave the chicken cut (or cut it your-self) into 8 pieces. Wash the chicken pieces and pat them dry; coat with a mixture of the flour, salt, and pepper. Heat the butter and oil in a large skillet; brown the chicken on all sides. Remove the chicken and add the onion, green pepper, garlic, curry powder and thyme to the skillet. Stir over low heat to loosen the browned particles. Add the stewed tomatoes.Return the chicken to the skillet, skin side up. Cover and cook slowly until tender, 20 to 30 minutes. Stir the currants into the sauce. Serve accompanied by al-monds.Cook?s note: After the chicken is browned and the sauce is made, the dish can be baked, covered, in a 325-degree oven for about 45 minutes, or until tender. Any leftover sauce would be delicious served over pasta.Serves four to six.?Lost Recipes: Meals To Share With Friends and Family? by Marion Cunningham(2003 Knopf, $22)