CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

Oyster Stew

It's getting chilly enough for me to start craving this dish!

2 slices bacon, diced

1/2 cup butter

1 medium onion diced

2 stalks celery, diced

1 garlic clove, crushed

3 tablespoons flour

salt

fresh ground black pepper

1 pinch cayenne

1/2 teaspoon dried thyme

1 (8 ounce) bottle clam juice

1/4 cup dry sherry or a dry white wine

1 1/2 cups heavy cream

1 (12 ounce) can evaporated milk

1 pint shucked oysters, with their liquor

few dashes of Worcestershire sauce

1/2 cup parsley, finely chopped

Saute diced bacon in a non-stick soup pot over low heat until rendered.

Add butter and heat until melted. Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent. Add salt and pepper to taste, pinch of cayenne, thyme and flour, whisking steadily to make a roux. you want this to be light so don't cook to long as it will get darker. Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth. Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.

Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes. Note: you never know how thick a roux makes a dish until it comes to a boil.

Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley. Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through. 

I serve this with oyster crackers or toasted French Bread.