Country Captain Recipe

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Ingredients

Count

Nutrition

1386

Calories

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Ingredients:

Serving

1/2 cup all-purpose flour
1 1/2 tbsp sweet paprika
kosher salt and freshly ground pepper
1 4- lb chicken, cut into 8 pieces
3 tbsp vegetable oil
2 tbsp unsalted butter
2 green bell peppers, finely chopped
1 large onion, finely chopped
1/2 cup minced flat-leaf parsley
2 garlic cloves, minced
2 tsp curry powder
1/2 tsp ground mace
1 28- oz can italian tomatoes, chopped and juices reserved
1/2 cup chicken stock
1/4 cup dried currants
1/2 cup blanched whole almonds, lightly toasted and chopped

Directions:

Preheat the oven to 325°. In a shallow bowl, mix the flour with the paprika, 2 teaspoons of salt and 1/2 teaspoon of pepper. Dredge the chicken in the seasoned flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half of the chicken and cook over moderately high heat until browned, about 8 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining chicken.
Pour off the oil from the skillet, then melt the butter in it. Add the bell peppers, onion and parsley; cook over low heat, stirring occasionally, until the vegetables soften, 12 minutes. Add the garlic, curry powder and mace; cook, stirring, until fragrant, 4 minutes. Add the tomatoes, their juices and the stock; simmer over low heat for 15 minutes. Add the currants. Season with salt and pepper.
Transfer the sauce to a 9-by-13-inch glass baking dish. Arrange the chicken on top, skin side up. Cover with foil and bake for 30 minutes, or until the breasts are just cooked through. Transfer the breasts to a plate and cover loosely with foil. Bake the remaining chicken for 1 hour longer, or until tender and the sauce is thickened. Return the chicken breasts to the sauce and bake for 5 minutes longer, or until heated through. Sprinkle the almonds on top and serve.
Make Ahead: The baked chicken can be refrigerated overnight.
Serve With: Steamed white rice.
Wine Recommendation: The sauce here calls for a light red or rosé with the fruitiness to stand up to the acidity of the tomato and the sweetness of the paprika and currants. Consider the bright 2000 Vega Sindoa Rosé from Spain or the 2000 Niebaum-Coppola Dolcetto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1386.03 Kcal (5803 kJ)
Calories from fat	852.01 Kcal
		% Daily Value*
Total Fat	94.67g	146%
Cholesterol	424.32mg	141%
Sodium	386.13mg	16%
Potassium	1819.08mg	39%
Total Carbs	40.46g	13%
Sugars	17.58g	70%
Dietary Fiber	7.91g	32%
Protein	91.51g	183%
Vitamin C	114.3mg	190%
Vitamin A	1.6mg	53%
Iron	32mg	178%
Calcium	161mg	16%

Amount Per 100 g
Calories	160 Kcal (670 kJ)
Calories from fat	98.35 Kcal
		% Daily Value*
Total Fat	10.93g	146%
Cholesterol	48.98mg	141%
Sodium	44.57mg	16%
Potassium	209.99mg	39%
Total Carbs	4.67g	13%
Sugars	2.03g	70%
Dietary Fiber	0.91g	32%
Protein	10.56g	183%
Vitamin C	13.2mg	190%
Vitamin A	0.2mg	53%
Iron	3.7mg	178%
Calcium	18.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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