Country Captain Chicken

Recipe from Cecily Brownstone

Adapted by Molly O’Neill

Published April 23, 1991

Total Time
1 hour 10 minutes
Rating
4(15)
Comments
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—Molly O'Neill

Featured in: Long Ago Smitten, She Remains True to the Country Captain

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Ingredients

Yield:4 servings

  • ¼ cup flour

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 broiler chicken, about 3 ½ pounds, cut into 12 pieces

  • ¼ cup butter

  • 1 medium-size onion, diced

  • 1 medium-size green pepper, cored, seeded and diced

  • 1 clove garlic, peeled and crushed

  • 1 ½ teaspoons curry powder

  • ½ teaspoon dried thyme

  • 1 16-ounce can stewed tomatoes

  • 3 tablespoons currants

  • ⅓ cup blanched toasted almonds

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 328 milligrams cholesterol; 1111 calories; 32 grams monosaturated fat; 15 grams polyunsaturated fat; 25 grams saturated fat; 78 grams fat; 5 grams fiber; 1024 milligrams sodium; 79 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.

  2. Step 2

    Preheat oven to 350 degrees.

  3. Step 3

    Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.

  4. Step 4

    Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with ¼ cup of water. Serve with almonds and steamed rice.

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Ratings

4 out of 5
15 user ratings
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Comments

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Craig Rutenberg

I first ate Country Captain from the kitchen of the late Sam Byers, who, along with his husband Gerald Busby, produced some of the best home cooking in NYC in the 1980s. This was in the Hotel Chelsea. Sam used this recipe and I’ve been using it ever since. Other guests at the table were Virgil Thomson and Mildred Baker of the Newark Museum of Art. An ice cold gin martini to start was de rigueur. And so it shall be tonight as well, 40 plus years later.

Laure S

Use spices from Country Captain recipe

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Credits

Adapted From Cecily Brownstone

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