Chicken Country Captain

• 6 tbsp butter, divided
• 5 tbsp olive oil, divided
• 2 whole fryer chickens, cut into 8 pieces
• 2 qt diced onions
• 2 qt diced green peppers
• 4 diced serrano peppers, with seeds
• 2 c chopped garlic
• Kosher salt and freshly ground black pepper
• 2 tbsp curry powder
• 4 c stewed tomatoes, drained
• 3 c white wine
• 2 qt rich double stock
• Currants or raisins
• Chopped parsley for garnish

In a rondeau over medium heat, add 2-3 tablespoons butter and 1 tablespoon olive oil. Brown the chicken pieces in batches without crowding the pan. Depending on the size of your pan this may take 2-3 batches. Remove browned chicken to a plate and set aside.

Discard the fat from the pan, and in the same pan add 3 tablespoons of butter and 1 tablespoon of olive oil. Sweat the onions, peppers and garlic on low heat until fragrant and translucent and lightly season with salt and pepper. Add the curry powder and stir together until the curry coats the vegetables. Add chopped tomatoes and continue to cook down slowly until the vegetables begin to caramelize and become soft with its fond developing on the bottom of the pan.

Once you have good, golden-brown coloring and the vegetables no longer smell raw, deglaze with the wine and reduce. When the wine has cooked off, add stock and 3 more tablespoons of olive oil. Add chicken, bring to a boil, reduce to a simmer and cook at a low heat until chicken is tender, 25-30 minutes. Check for salt and remove from heat.

Before serving add 3-4 tablespoons currants or raisins. Add chicken stock if needed. Finish with chopped parsley.

Recipe developed by Mashama Bailey