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Country Captain Chicken
Country Captain Chicken
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Healthier version of classic Southern chicken stew recipe.
Ingredients:
  • 1/4 cup sliced almonds
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 teaspoon salt
  • 2 tablespoons whole grain pastry flour
  • 2 bell peppers, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 can (14.5 oz) organic diced tomatoes
  • 1/4 cup dry red wine or chicken broth (from 32-oz carton)
  • 3 tablespoons dried currants
Instructions:
  • Toast almonds in a small nonstick skillet over medium heat, stirring frequently, for 3 to 4 minutes until lightly toasted. Transfer to a plate and allow to cool.
  • Cut the chicken breasts in half and season them with 1/4 teaspoon of salt. Lightly coat them with flour, removing any excess. Heat oil in a 5-quart saucepan or Dutch oven over medium heat. Add the chicken and cook for 3 minutes on each side until lightly browned but not fully cooked. Transfer the chicken to a plate.
  • Sauté onion and bell peppers in the saucepan until softened. Stir in garlic, curry powder, thyme, and 1/4 teaspoon salt; cook for 1 minute. Pour in tomatoes with juice and wine; bring to a boil, then simmer for 5 minutes. Finally, mix in currants.
  • Place the chicken back in the sauce, ensuring it is well coated. Bring the mixture to a boil, then lower the heat and cover partially. Simmer for 10 to 15 minutes, or until chicken reaches 160°F when measured with a thermometer and the juices are clear. Garnish with almonds before serving.

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