Classic Country Captain Chicken

Description
Makes 6 servings.

Ingredients

 * ½ cup currants
 * 1 cup hot chicken broth
 * 4 slices bacon
 * 1 cut up chicken
 * 1 teaspoon salt, divided
 * ½ teaspoon ground black pepper
 * 2 ribs celery, chopped
 * 1 onion, chopped
 * 1 green pepper, chopped
 * 2 cloves garlic, minced
 * 2 cups tomatoes, chopped
 * 2 teaspoons curry powder
 * ½ teaspoon thyme leaves
 * 1 tablespoon chopped fresh parsley
 * ½ cup toasted almonds
 * 3 cups hot cooked rice
 * chutney

Directions

 * 1) Place currants in small bowl; add chicken broth and let stand 30 minutes until currants are plump.
 * 2) Cook bacon in Dutch oven over medium heat until crisp. Remove bacon, drain on paper towel, crumble and reserve.
 * 3) Add chicken to pan; cook, turning, 15 minutes or until brown on all sides.
 * 4) Sprinkle with ½ teaspoon salt and pepper; remove chicken to warm platter.
 * 5) Add celery, onion, pepper and garlic to pan; cook 5 minutes, or until onion is translucent.
 * 6) Add tomatoes, curry powder, thyme and remaining ½ teaspoon salt. Bring to boil, reduce heat to low, cover and simmer 10 minutes.
 * 7) Return chicken to pan, cover and cook 20 minutes.
 * 8) Add currants and broth; continue cooking, covered, 10 minutes more or until fork can be inserted in chicken with ease.
 * 9) Sprinkle with parsley, crumbled bacon