Country Captain

• Makes 6 servings

Ingredients

• ⅓ cup all-purpose flour
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• 12 choice chicken pieces (about 2½ pounds)
• 2 tablespoons vegetable oil
• 2 tablespoons butter or margarine
• 1 onion, sliced and separated into rings
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• ½ teaspoon thyme leaves, crushed
• 1 x 14½- to 16-ounce can tomatoes, quartered, undrained
• 1 x 4-ounce can sliced mushrooms, undrained
• ½ cup raisins
• 1 small green bell pepper, coarsely chopped (optional)
• 3 to 4 cups hot cooked rice
• ⅓ cup slivered almonds, toasted, (optional)

Directions

1. Combine flour, salt and pepper in paper or plastic bag.
2. Add chicken pieces, a few at a time, and shake to coat with mixture.
3. Reserve any remaining flour mixture.
4. Heat oil and butter in large skillet or Dutch oven.
5. Add half the chicken pieces and brown on all sides.
6. Remove from skillet; repeat.
7. Reduce heat.
8. Add onion to skillet and cook until soft but not brown.
9. Stir in garlic, curry powder and thyme; cook 1 minute.
10. Add tomatoes and mushrooms.
11. Return chicken to pan.
12. Bring mixture to a simmer, cover, and cook 30 minutes, or until chicken is tender.
13. Blend reserved flour mixture with a little water.
14. Stir into skillet.
15. Add green pepper and raisins.
16. Cover and cook 3 minutes.
17. Adjust seasonings, if necessary.
18. Serve on beds of fluffy rice and sprinkle with almonds.