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Makes 6 servings.



  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