Country Captain

This is a fine dish for pan fried chicken.
Known throughout Georgia and much of the
southern United States, it dates to the early 1800s.
There are several versions of its origin.

Ingredients:
1 frying chicken, cut in pieces
1/2 c flour
salt and ground pepper, to taste
2 tbsp vegetable oil
2 tbsp butter
1/2 c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
1/2 c raisins
1 tbsp curry powder
1 tsp thyme
2 c chopped canned tomatoes
1/2 c toasted, slivered almonds

Directions:
Dredge chicken in flour seasoned with salt and pepper.
Shake off excess. Heat oil and butter in a heavy skillet
large enough to hold chicken in one layer,
Brown chicken on all sides; remove from pan.
To the skillet, add onion, garlic, peppers, mushrooms,
raisins, curry powder, and thyme,
stirring until vegetables are wilted. Add tomatoes
and salt and pepper to taste. Bring to a boil,
stirring, and add chicken pieces, skin side up.
Cover and cook until chicken is cooked
thoroughly, about 30 minutes.
Serve with cooked rice, toasted almonds,
and chutney on the side.