Grandma Utley’s Country Captain Rooster

recipe image

Photo by Julia Gartland. Prop Stylist: Amanda Widis. Meals Stylist: Anna Billingskog.
  • Prep time
    15 minutes
  • Cook time for dinner
    1 hour 25 minutes
  • Serves
    4 to 6
  • Check Kitchen-Authorized

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Grandma Utley’s Country Captain Rooster


  • 1/2 cup

    vegetable oil

  • 1

    (3-pound) rooster, gash into 8 items

  • Salt and pepper, for seasoning

  • All-motive flour, for dusting

  • 1 tablespoon

    bacon grease or butter

  • 1

    medium white onion, thinly sliced

  • 1

    gigantic bell pepper, thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 2

    (28-ounce) cans overwhelmed tomatoes

  • 1 1/2 teaspoons

    white pepper

  • 2 tablespoons

    curry powder

  • 1 tablespoon

    chopped parsley, plus just a few leaves for garnish

  • 1 teaspoon

    dried thyme

  • 1/4 pound

    slivered almonds, toasted

  • 2 tablespoons

    dried currants

  • 2 cups

    cooked rice, for serving

  1. Preheat the oven to 350°F.
  2. In a Dutch oven, heat oil over medium-excessive heat. Season the rooster items with salt and pepper and dirt with flour. Once oil is hot, fry the rooster items, turning every so customarily, unless browned on every side, about 8 to 10 minutes. Tackle rooster from pot and place on a plate, then tent with foil. Wipe Dutch oven elegant.
  3. Return Dutch oven to stove over medium heat. Melt bacon grease (or butter). Add onion, pepper, and garlic and cook unless softened and beginning to brown, about 8 to 10 minutes. Hurry in overwhelmed tomatoes and lift to a simmer. In the reduction of warmth to low and let simmer for 15 to 20 minutes. Season with salt, white pepper, curry powder, parsley, and thyme and simmer for 5 more minutes. Return the rooster items to the Dutch oven and nestle down into sauce, spooning sauce over the total items.
  4. The utilization of the lid as a recordsdata, label and gash out a circle of brown paper. Space the paper over top of the rooster and veil pot with the lid. Put pot into oven and cook for forty five minutes.
  5. Tackle pot from oven. Carefully purchase the rooster items from the pot and place them in the center of a huge platter. Hurry the almonds and dried currants into the sauce. Spoon the rice across the rim of the platter surrounding the rooster. Pour the sauce over the rooster and rice. Garnish with parsley and attend.

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