Charles Schulz Museum Santa Rosa California

¾ c. flour
½ T. paprika
1 tsp. salt
½ tsp. black pepper
1 (3 lb.) frying chicken, cut into serving pieces
4 slices thick-cut bacon, cut into ½” pieces.
1 T. vegetable oil
2 T. unsalted butter
1 c. chopped onions
1 c. chopped green bell peppers
½ c. chopped celery
¼. c. chopped parsley
1 bay leaf
1 ½ T. sweet curry powder
1 tsp. hot curry powder
¼ tsp. ground thyme
1/8 tsp. crushed red pepper
½ T. minced garlic
2 (14 oz.) cans diced tomatoes with juice
½ c. chicken stock
½ T. dark brown sugar
1 c. currants
½ c. golden raisins

Place the flour, paprika, ½ tsp. salt and pepper in a sturdy, medium paper bag.  Close tightly and shake to mix.  Drop chicken pieces, three or four at a time, into the bag and shake until well coated.  Shake off excess flour.  Repeat until all pieces are coated.
Render the bacon over medium-high heat in a large deep skillet until browned and crisp.  Remove the bacon with a slotted spoon and drain on paper towels.  Add the vegetable oil and 1 T. of butter to the skillet and cook chicken pieces until lightly brown on both sides, about 4 minutes per side.  Remove and drain on paper towels.  Repeat until all chicken pieces are browned.
Melt the remaining 1 T. butter in the pan.  Add the onions, bell peppers, celery, parsley bay leaf, curry powder, thyme and red pepper.  Cook, stirring, until the vegetables are soft, about 5 minutes.  Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add the tomatoes and their juices, the chicken broth, sugar and remaining ½ tsp. salt.  Stir to blend and reduce heat to medium.  Add the browned chicken and cook, stirring occasionally, until the meat is tender, about 50 minutes.  Add the currants and raisins and cook for 10 minutes  longer.

Next recipe
Previous recipe
Return to menu