Country Captain Chicken

Ingredients :

1 broiler chicken, about 3 pounds, cut in parts 4 slices bacon

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup chopped celery

1/2 cup chopped onion

1 green bell pepper, chopped

2 cloves garlic, minced

2 cups fresh tomatoes, chopped

2 teaspoons Madras curry powder

1/2 teaspoon thyme leaves

1 cup chicken broth, hot

1/2 cup currants or raisins

1 tablespoon chopped fresh parsley

1/2 cup slivered toasted almonds

Preparation :

In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned.

Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm. To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes.

Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done.

Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.