Country Captain Casserole

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"See the Chicken Country Captain recipe in this section for a larger recipe with somewhat different ingredients. This Country Captain Casserole recipe is also from my mother, Constance Wagner, and seems to be based on a recipe in The Joy of Cooking by Irma S. Rombauer. It is served with almonds and steamed rice or pilaf."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (507.2 g)
  • Calories 495
  • Total Fat - 18.9 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 847 mg
  • Sodium - 923.6 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.9 g
  • Protein - 62.6 g
  • Calcium - 73.1 mg
  • Iron - 9.4 mg
  • Vitamin C - 58.6 mg
  • Thiamin - 0.2 mg

Step 1

Add salt and pepper to flour and mix well.

Step 2

Coat chicken pieces with seasoned flour.

Step 3

Brown chicken in the butter in skillet; remove.

Step 4

Add the onion, pepper, garlic, curry, and thyme to the skillet and stir while on low heat.

Step 5

Add tomatoes.

Step 6

Bake chicken with the sauce, uncovered, in a 350' F. oven for 30 minutes or till tender.

Step 7

Add currants 5 minutes before the chicken is done. The sauce may need thinning with water or stock while baking.

Tips & Variations


  • Steamed rice or pilaf
  • Almonds

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