New Family Favorite

19 Mar

It’s always a special evening when setting the nights meal on the table does not illicit a chorus of “I don’t like that” quickly followed by “how much do I need to eat?” Even better when, following that chorus, the first bites are taken and quiet ‘yumm’s are heard from the youngest diners. I always retest within a week to ensure I have, in fact, found a winning combination and in this case, it’s clearly a winner so thought I’d share.

This recipe is taken from Well Fed by Melissa Joulwan currently available for purchase at FIT.

Blue Ribbon Country Captain Chicken
3 strips of sugar-free, nitrate-free bacon (optional)
2 lbs boneless, skinless thighs (or breasts if you prefer)
salt and pepper to taste
1/2 Tbs coconut oil
4 medium onions, thinly sliced (about 4 cups)
3 large bell peppers (red and/or green) thinly sliced
3 cloves garlic, minced
3 Tbs raisings
1/2 c chicken broth
2 Tbs curry powder (penzeys maharajah is awesome)
3 scallions, green tops only, thinly sliced
3 Tbs sliced almonds, toasted (optional)

Cut bacon crosswise into 1/4″ wide pieces. Place chopped bacon in a large, cold skillet, turn heat to med-high, and fry bacon till crisp (i recommend thick sliced bacon). Remove from pan with a slotted spoon and drain on a paper towel.

Season chicken generously with salt and pepper. add coconut oil to the bacon fat in the pan, and reheat skillet. add 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 mins per side. As the chicken browns remove it from the skillet and place in a single layer in a 13×9 baking pan.

in same pan without draining any of the remaining fat, sauté the onions, peppers, garlic and raisings until the veggies just begin to soften, but are not cooked through. Spread them on top of the chicken and return the skillet to the stove.

pour chicken broth into the hot skillet and use a wooden spoon to scrape up any brown bits. add curry powder to the pan and stir until the sauce begins to thicken. Pour sauce over the chicken and wrap the pan tightly with aluminum foil.

bake 35 mins, then remove foil, increase the heat to 400 F, and bake an additional 5-10 mins. Before serving, sprinkle with scallions, bacon and almonds.

Divine! And I have enough veggies left over to make some sort of delicious veggie side later on this week. Let me know what you think!

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