Country Captain

Ingredients

• 1 medium yellow onion, dicedNutrition
• 1/4 tsp kosher saltNutrition
• 28 oz diced tomatoes in juiceNutrition
• 48 oz chicken thighsNutrition
• 2 tbsps butterNutrition
• 3 tbsp currantsNutrition
• 2 tbsps curry powderNutrition
• 1 dash fresh ground black pepperNutrition
• 1 tsp dried thymeNutrition
• 4 medium slices baconNutrition
• 2 stalks medium celery, ribs, choppedNutrition
• 1 tbsp minced garlicNutrition
• 1 medium green pepper, seeded and dicedNutrition
• 3 tbsp almonds, sliveredNutrition

Directions

1. 1Preheat the oven to 325° F (160° C).
2. 2Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams.
3. 3Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
4. 4Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
5. 5Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes.
6. 6Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
7. 7Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
8. 8Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice if allowed and any condiments you wish.

Nutrition per serving

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