Country Captain Chicken

This one is delicious, and a bit out of the ordinary for a chicken dish.

2 (2 1/2 lb) fryer chickens (or the same amount in breasts and thighs)
1/4 c. all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed green bell pepper
1/2 c. cubed red bell pepper
1 clove garlic
1 tbsp. curry powder
1 can whole peeled tomatoes (undrained) (I like to half this and add the other half as ketchup)
1/2 c. dark seedless raisins

Cut chickens in half along breast bone and back bone. Cut each half into two pieces, cutting between the breast and leg (totalling about 8 pieces of chicken). Wash chicken pieces under cold running water and pat dry with paper towels, dry thoroughly. Put flour, salt and pepper into large plastic bag. Twist closed and shake to combine the seasonings. Add one or two chicken pieces, twist top closed and shake until chicken is thoroughly covered. Remove chicken from bag, shake off excess flour. Set aside. Repeat process until all the chicken pieces are coated. Put butter and oil in a large pot or Dutch oven and heat over moderately high heat. When oil is hot, add chicken a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter, repeat process until all chicken is cooked.

To the pot drippings, add onion, peppers, garlic and curry powder. Saute vegetables, stirring constantly until onion is soft. Crush tomoatoes with a fork, add to the pot (if using ketchup, add this now too), add raisins. Stir. Bring to boil. Return chicken to sauce; simmer, covered for 50 - 60 mins. or until chicken is just tender.

Arrange chicken on a platter, spoon some sauce over top, serve with rice.

Serves 8

Enjoy,
Myrna