12 chicken pieces
Salt and pepper
1/2 c. flour
1 tbsp. paprika
1/2 c. butter

Wash and pat chicken pieces with paper toweling. Sprinkle each piece with salt and pepper. Dredge in flour mixed with paprika. Melt butter in skillet and brown chicken. Arrange chicken in baking dish.

SAUCE:

1 lg. onion, chopped
1 lg. green pepper, chopped
1 clove garlic, minced
1/2 c. butter
1 (16 oz.) can tomatoes
1 c. chopped fresh parsley
2 tsp. vinegar
2 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 (4 oz.) can mushrooms
1 c. currants
1/2 c. toasted slivered almonds

Saute onions, green pepper and garlic in butter until onions are transparent, but not brown. Add remaining ingredients except mushrooms, currants and almonds; simmer about 20 minutes. Add mushrooms to sauce and pour over the chicken. Cover tightly with foil and bake 1 hour 15 minutes at 350 degrees.

Lift foil and sprinkle currants over chicken, cover and bake another 15 minutes. Place chicken on serving dish so that currants remain on top; pour sauce all around. Top with slivered almonds and serve with rice. Serves 6.