Mashama Bailey's Chicken 

Country Captain

slowly braised chicken in a rich broth flavored with curried spices.

2 whole fryer chickens cut into 8 pieces
2 cups diced onions
2 cups diced green Peppers
4 each Serranno peppers diced, with seeds
2 cups chopped garlic

INGREDIENTS

2 Tbsp. curry powder
4 cups stewed tomatoes without the liquid
3 cups white wine
2 qt. rich double stock
Currants/raisins

INGREDIENTS

Chopped parsley
Butter
Olive oil
Salt and pepper

INGREDIENTS

In a Rondeau pan add 2-3 tablespoons of butter and 1 tablespoon of olive oil.

INSTRUCTIONS

At medium heat, brown off all of the chicken in batches without crowding the pan. 

INSTRUCTIONS

Depending on the size of your pan, this may take 2-3 batches.

INSTRUCTIONS

Set the chicken aside to make the sauce.
Discard the fat and in that same Rondeau add 3 tablespoons of butter and 1 tablespoon of olive oil.

INSTRUCTIONS

Sweat the onions, peppers and garlic on low heat until fragrant and translucent. Lightly season with salt and pepper.

INSTRUCTIONS

Add curry powder. Stir together until the curry coats the vegetables.

INSTRUCTIONS

Add chopped tomatoes and continue to cook down slowly until the vegetables begin to caramelize and become really soft, with its fond developing on the bottom of the pan.

INSTRUCTIONS

 Deglaze with the wine and reduce. When the wine has cooked off, add stock and 3 more tablespoons of olive oil. 

INSTRUCTIONS

Add chicken, bring to a boil, reduce to a simmer and cook at a low heat until chicken is tender. Check for salt and remove from heat.

INSTRUCTIONS

Before serving, add 1 teaspoon of currants or raisins per person; double the amount if you want it sweeter.

INSTRUCTIONS

Add chicken stock if needed. Finish with chopped parsley.

INSTRUCTIONS

check more stories!