Ingredients:
2 whole fryer chickens, cut into 8 pieces
2 cups chopped onions
2 cups chopped green Peppers
4 Serranno peppers, diced, with seeds
2 cups minced garlic
2 Tbsp. curry powder
4 cups stewed tomatoes, without the liquid
3 cups white wine
2 qt. rich double stock
Currants/raisins
Parsley chopped
Butter
Olive oil
Salt and pepper
Instructions:
Add 2-3 tablespoons butter to a Rondeau saucepan.
Brown the chicken on medium heat. Do not crowd the pan. This may take up to 2 batches depending on how large your pan is.
To make the sauce, place the chicken aside.
Toss the fat in the Rondeau and add 3 tablespoons butter to it and 1 tablespoon olive oil.
On low heat, saute the garlic, onions, and peppers until tender and translucent. Season lightly with salt and pepper.
Add curry powder. Mix until curry is coated with vegetables.
Continue to sauté the chopped tomatoes until the vegetables are tender and the fond is formed on the bottom of your pan. When the vegetables have a golden color and no longer smell raw or musty, reduce the wine. Once the wine is cooled, add 3 tablespoons stock and 3 tablespoons more olive oil.
Bring chicken to a boil. Reduce heat to low and simmer until tender. Salt and pepper to taste.
Add 1 teaspoon currants/raisins to each serving. If you prefer it sweeter, double that amount. If necessary, add chicken stock. Add chopped parsley to finish.
