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fresh - Country Captain Chicken

Source of Recipe

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fresh - Country Captain Chicken

1 broiler chicken, cut in parts
4 slices bacon
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups fresh tomatoes, chopped
2 teaspoons Madras curry powder
1/2 teaspoon thyme leaves
1 cup chicken broth, hot
1/2 cup currants or raisins
1 tablespoon chopped fresh parsley
1/2 cup slivered toasted almonds

In Dutch oven or deep frying pan, cook bacon until crisp.
Remove bacon to paper towels to drain; crumble and set aside.
Add chicken parts to the pan; cook for about 15 minutes, turning, or until
browned.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an
ovenproof dish and keep warm.
To pan drippings, add celery, onion, bell pepper, and garlic; cook,
stirring, until onion is transparent, about 5 minutes.
Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt.
Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
Place currants in a small bowl, pour hot chicken broth over them; let stand
for 20 minutes or until plump.
Return chicken to the pan; cover and cook for 20 minutes.
Add currants and broth; cover and cook for another 10 minutes or until
chicken is done.
Sprinkle with parsley, crumbled bacon and toasted almonds.
Serve on rice. Serves 4.