In 1971, wearing a groovy vest-and-pants outfit she sewed herself, my mom won first prize in the Pottsville Republican’s annual Share-Your-Recipe contest. In the photo of the award ceremony at the swanky Necho Allen Hotel, she is clearly the hippest looking lady in the crowd. And she bucked tradition with her Country Captain Chicken recipe, too, omitting tomatoes and accessorizing with a sprinkle of bacon and almonds.
Cut the bacon crosswise into
Season the chicken generously with salt and pepper. Add the coconut oil to the bacon fat in the pan, and reheat the skillet, about 3 minutes. Add the chicken in a single layer, smooth side down. Don’t crowd the pan and don’t annoy the chicken! You want it to form a crisp, brown crust, so place it in the pan and leave it alone, about 4 minutes per side. You may need to cook it in batches or be daring (!) and get two pans going at once. As the chicken browns, remove it from the skillet and place it in a single layer in a
In the same pan, without draining any remaining fat, sauté the onions, peppers, garlic, and raisins until the vegetables just begin to soften, but are not cooked through. Spread them on top of the chicken and return the skillet to the stove.
Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up any brown bits. Add the curry powder to the pan and stir until the sauce begins to thicken, about 2 minutes. Pour the sauce over the chicken and wrap the pan tightly with aluminum foil.
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