Chicken Country Captain as therapy

"The fellowship of the table has a festive quality. It is a constantly recurring reminder in the midst of our everyday work of God's resting after His work, of the Sabbath as the meaning and goal of the week and its toll.  Our life is not only travail and labor, it is also refreshment and joy in the goodness of God.  We labor, but God nourishes and sustains....Through our daily meals He is calling us to rejoice, to keep holiday in the midst of our working day." 
~Dietrich Bonhoeffer  "Life Together"

I find myself longing for a little bit of normal routine, and the best way I know find restoration in the midst of chaos is to cook and put a hot, yummy meal on the table at the end of a busy day.  Having a hubby who can quickly whack a whole chicken into eight beautiful pieces helps!
Chicken Country Captain
(adapted from the Better Homes and Garden cookbook)
 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup chopped onion
1/2 chopped green pepper
4 cloves garlic, minced
2 tablespoons butter
2 cans (14 1/2 ounce) diced tomatoes
1/4 cup raisins
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon sugar
1/4 teaspoon pepper
Skin chicken, if desired.  Rinse and pat dry.  In a large skillet cook onion, green pepper, and garlic in butter till tender but not brown.  Remove from heat.  Stir in undrained tomatoes, raisins, curry powder, salt, nutmeg, sugar, and pepper.  Bring to boiling.
Add chicken pieces to the skillet, turning to coat.  Bring to boiling; reduce heat.  Cover and simmer for 35-45 minutes or till tender and no longer pink, turning chicken once.  Serve over your favorite rice or pasta and enjoy gathering around the table with some of your favorite people while receiving God's gift of nourishment and His sustaining power.


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