- 1/4 cup flour
- Kosher salt
- black pepper, Freshly ground
- 1 teaspoon thyme, dried
- 2 tablespoons butter
- 3 pounds (about 8) chicken thighs
- 4 slices bacon
- 1 medium yellow onion, diced,
- 1 medium green pepper, diced, seeded and
- 2 ribs celery, diced,
- 1 tablespoon garlic, minced
- 2 tablespoons curry powder
- 3 tablespoons currants
- 1 28- ounce can tomatoes and their juices, chopped
- 3 tablespoons slivered almonds, toasted
- Cooked white rice
DirectionsHeat the oven to 325 degrees.
Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl.
In a large skillet, melt the butter over medium-high heat until it foams.
Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.
Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
Return the skillet to medium heat, add the bacon and fry until crispy.
Transfer to a plate.
Once cool, crumble and set aside.
Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and saute over medium-high heat until soft and fragrant, about 7 minutes.
Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.
Season to taste with salt and pepper.
Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.
Arrange the chicken on top.
Pour the remaining sauce over and around the chicken.
Cover tightly with foil and bake for 35 minutes.
Remove the foil and cook for 15 minutes more.
Top with the crumbled bacon, remaining currants and slivered almonds.
Serve with cooked rice and any condiments you wish.