Country Captain

I probably make this dish 3 times a month year round. It is my kids favorite. I use bone in skin on chicken thighs – they have loads of flavor. I have tried making it with skinless breast in an attempt to be healthier but it was rejected by my kids.

Country Captain

4 chicken thighs bone in

2 carrots diced

2 stalk celery diced

1 pepper diced

¼ cup currants

2 heaping tablespoons curry powder

1 can chopped tomatoes

1 bay leaf

Salt Pepper

oil of your choice

In a heavy a dutch oven or comparable pot heat over medium high heat. Season thighs with salt and pepper. Add a splash of oil to the pan and add the thighs skin side down. Let brown for 5 minutes and flip over. Add carrots, celery , onions and curry powder. Let cook for another 5 minutes moving everything around with your spoon.. Add the currants, tomatoes making sure to try and combine all ingredients in the pot. Add a bay leaf cover over a simmer checking occasionally to make sure it is not sticking and cook for 45- 60 minutes until the chicken is bone tender (basically almost falling off the bone).