Serves 2

1-1/2   pounds of boneless skinless chicken thighs

½   teaspoon dried thyme

¼ cup canola oil

3   slices of bacon, small dice

2   cloves of garlic, minced

1   rib of celery, small diced

1   green bell pepper, cored, seeded, and small diced

1   small yellow onion, chopped

1   jar (16 oz.) of Doux South® Drunken Tomatoes, brine reserved

1-½ tablespoons curry powder

1 Bay leaf

¼ cup dried currants

1 cup steamed white rice (for serving)

Roasted and salted peanuts for garnish

¼ cup flat leaf parsley, chopped for garnish

Pre-heat oven to 350 degrees.

  1. Heat oil in a deep-sided sauté pan over medium high heat.
  2. Season chicken thighs with thyme, salt, and pepper.
  3. Add chicken to heated oil and cook chicken until browned well on each side, approximately 8 minutes. Using tongs, transfer chicken to a plate and set aside.
  4. Discard oil and return pan to medium high heat. Add bacon and cook until slightly crisp, approximately 5 minutes. Using a slotted spoon transfer bacon to a paper towel lined plate.
  5. In the same pan, add garlic, celery, pepper, onions and cook until soft.
  6. Add Drunken Tomatoes and Bay Leaf. Cook until tomatoes break down and vegetable mixture thickens.
  7. Stir in curry powder and currants. Season with salt and pepper.
  8. Add chicken thighs back to vegetable mix and place into an oven ready pan. Place the pan into the preheated oven for approximately 25 minutes.
  9. When ready to serve, remove Bay Leaf, spoon Country Captain over steamed rice and garnish with crispy bacon, peanuts, and parsley.