Chicken Country Captain

• 12 breasts and thighs
• 1/2 c. bacon fat
• seasoned flour
• 2 to 3 onions, finely chopped
• 1/2 c. butter
• 2 tsp. curry powder
• 2/3 tsp. thyme
• 2/3 tsp. cayenne pepper
• 2 (16 oz.) cans tomatoes
• 1 to 3 Tbsp. currants
• 1 to 3 Tbsp. almonds, blanched
• 1 Tbsp. chopped parsley
• 1 clove garlic, chopped
• garnishes (currants, parsley, almonds and chutney)

1. Dredge chicken in flour and brown in fat.
2. Brown onions and peppers in butter.
3. Add rest of ingredients and simmer.
4. Place chicken in Dutch oven.
5. Pour sauce over chicken.
6. Cover tightly. Bake at 300u0b0 for 2 to 3 hours.
7. Serve chicken over rice and cover with sauce.
8. Garnish with currants, parsley, almonds and chutney. Makes 8 servings.

thighs, bacon fat, flour, onions, butter, curry powder, thyme, cayenne pepper, tomatoes, currants, almonds, parsley, clove garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379526 (may not work)