Country Captain Chicken Stew Recipe
A Southern country captain chicken features a unique aromatic blend of curry powder, almonds, and raisins.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Cook bacon in a Dutch oven until crisp, then remove, crumble, and set aside.
-
Brown chicken pieces in the same pan for 15 minutes, seasoning with 1/2 tsp salt and 1/2 tsp pepper; transfer to an ovenproof dish to keep warm.
-
Sauté celery, onion, bell pepper, and garlic in pan drippings for 5 minutes until onion is transparent.
-
Stir in tomatoes, curry powder, thyme, and 1/2 tsp salt; bring to a boil, then reduce heat and simmer for 10 minutes.
-
Meanwhile, plump currants by soaking them in hot chicken broth for 20 minutes.
-
Return chicken to the pan, cover, and cook for 20 minutes.
-
Add the plumped currants (or raisins) and chicken broth to the pan; cover and cook for an additional 10 minutes until chicken is fully cooked.
-
Garnish with parsley, crumbled bacon, and toasted almonds; serve with hot cooked rice.