Recipe Talk

Lost my recipe for chicken country captain I got from one of the food network shows. Can anyone help me? Thanks

Country Captain Chicken Fricassee From Food Network Kitchens

Cook Time: 35 minutes
Yield: 4 servings

1/4 cup sliced toasted almonds

1 (3 1/2 pound) frying chicken, cut into 8 pieces

1 teaspoon salt

Freshly ground black pepper

All-purpose flour, for dredging

2 tablespoons vegetable oil

1 tablespoon butter

1/2 medium onion, diced

1 large yellow bell pepper, diced

2 cloves garlic, smashed

2 teaspoons curry powder

1 teaspoon fresh thyme leaves

Pinch cayenne

1 (15-ounce) can chopped tomatoes

1/4 cup dried currants

Cool Yogurt and Herb Sauce, recipe follows

Preheat the oven to 375 degrees F.

Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.

Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.

Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir
to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.

Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Cool Yogurt and Herb Sauce:

1 cup whole milk plain yogurt

1/4 cup fresh cilantro leaves, chopped

5 scallions, white and green parts finely chopped

1 tablespoon honey

Salt and freshly ground black pepper

In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

Yield: 4 servings
Prep Time: 3 minutes
Ease of preparation: easy

Episode#: BW0511
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Georgia Style Country Captain Chicken

Makes: 4 servings

1 chicken, cut into 8 pieces, skin removed (about 3 pounds)

2 teaspoons curry powder

1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

1 tablespoon olive oil

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1 large green bell pepper, cut into 1 -inch pieces

One 14- to 15-ounce can diced tomatoes with juice

1/4 cup dried currants or raisins

1/2 teaspoon dried thyme

2 tablespoons sliced almonds

Sprinkle the chicken pieces with curry powder, salt, and cayenne. Heat the oil in a large nonstick skillet. Brown the chicken in oil on all sides, about 10 minutes. Remove and set aside. Saute the onion and garlic in the same skillet for 3 minutes. Add the green pepper, tomatoes with liquid, currants, and thyme. Bring to a boil. Return the chicken to the skkillet; reduce the heat. Cove and simmer until the chicken is tender, about 15 minutes, spooning the juices over the chicken occasionally. While the chicken is cooking, heat the almonds in a small skillet over medium heat for about 3 minutes, until slightly browned and fragrant. Sprinkle the dish with toasted almonds at serving time.