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  Recipe Home » Poultry » COUNTRY HEN CAPTAIN
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  COUNTRY HEN CAPTAIN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 414
Ingredients:
5-1/2 to6-lb. stewing hen or capon, cleaned and dressed
2 whole bay leaves
2 stalks celery (include tops)
2 quarts water
2 large yellow onions; peeled, coarsely chopped
2 large sweet green peppers; cored, seeded and coarsely chopped
2 garlic cloves, peeled and crushed
1/4 C. olive or other cooking oil
1/3 C. minced parsley
1 C. dried currants or raisins
1 Tbls. curry powder
1 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme, crumbled
1/4 tsp. ground cloves
2 tsp. salt
2 cans tomatoes, with their juice
3 C. reserved chicken stock
1 C. toasted slivered almonds (topping)
Instructions:
Remove all body fat from the cavity of the bird, then place the bird and giblets in a large kettle. Add the bay leaves, celery and water, cover, and simmer for 10 to15 minutes; remove the liver and reserve. Re-cover the chicken and simmer 1to 1-1/2 hours or until tender. Lift the chicken from the kettle and cool, strain the stock and reserve. In the same kettle, stir-fry the onions, green peppers and garlic in the oil for 8-to-10 minutes over moderate heat until the onions are golden. Add all remaining ingredients except the almonds and simmer, uncovered, for 45 minutes, stirring now and then. Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver. Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes.
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