12 pieces chicken (6 breasts, 3 drums, 3 thighs, I use all boneless breasts)
Salt & pepper
1/2 c. flour
1 tbsp. paprika
1 stick butter

SAUCE:

1 lg. onion, chopped
2 lg. green peppers, chopped
1 clove garlic, chopped
1 stick 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, drained (or more)
1 c. currants
1/2 c. toasted slivered almonds (or more)

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 pieces. Arrange chicken in an oblong baking dish or pan.

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 chicken. Cover tightly with foil, bake 1 hour 15 minutes at 350 degrees. Lift foil and sprinkle currants over chicken, cover and bake another 15 minutes.

Lift chicken onto serving dish so that currants remain on top; pour sauce all around. Top with slivered almonds.

Serve rice, topped with some of the sauce, with the Country Captain Chicken.