Chicken country captain ? a low country classic

Ingredients

• 4 skinless, boneless, chicken breasts
• Kosher salt & freshly ground black pepper
• All purpose flour
• 3 to 4 tablespoons extra virgin olive oil
• 1 medium sized yellow onion
• 1 green bell pepper
• 1 small clove garlic
• 1 ½ teaspoons curry powder
• 1 teaspoon dried thyme leaves
• 1 tablespoon tomato paste
• 1 tablespoon all purpose flour
• 1 14-ounce can whole tomatoes
• 1 cup dry white wine
• 1 tablespoon brandy
• 3 tablespoons dried currants or raisins

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Preparation

• Dry the chicken well and season with kosher salt and freshly ground black pepper. Dust the chicken pieces lightly with flour.
• In a large non stick skillet heat the olive oil and sauté the chicken until it is golden brown, turning frequently so that all pieces are done evenly. When the chicken is browned nicely on both sides, remove to a platter and keep warm.
• In the same skillet sauté the chopped onions and the chopped green pepper in the olive oil until softened and slightly browned. Add the garlic and cook for one minute more.
• Add the curry powder, thyme, salt, freshly ground black pepper and cook a couple of minutes more, allowing the aromatics to flavor the onions and peppers. To that mixture, add the tomato paste and flour, stirring to incorporate them.
• Cook an additional three to five minutes, then add the crushed tomatoes, wine and brandy. Mix and blend the ingredients well, and allow it to simmer over a medium flame for about 10 minutes. Add the drained currants or raisins, put the chicken back in the sauce, cover the pan, and cook for about 30 minutes, or until the chicken is completely tender, taking care not to overcook the chicken.
• While the chicken is cooking, carefully brown some sliced almonds in a non-stick skillet until they start to brown. Set aside until serving time. After you plate the chicken, sprinkle generously with sliced almonds and a tiny bit of chopped parsley.