Georgia - The Peach State, State flower: Cherokee rose

1. Country Captain Chicken
2. Grits Souffle
3. Plantation Green Beans
4. Popovers
5. Georgia Peach Pie

Country Captain Chicken - Serves 4

3-½ to 4 lb young and tender fryer
Flour, salt and pepper
Lard
2 onions, finely chopped
2 green bell peppers, chopped
1 small garlic clove, minced
1-½ tsp salt
½ tsp white powder
3 tsp curry powder
2 no. 2 cans tomatoes
½ tsp chopped parsley
½ tsp powdered thyme
¼ pound almonds, scalded, skinned and roasted to golden brown
3 heaping Tbsp dried currants
2 cups cooked white rice
Parsley for garnish

Cut the chicken into pieces for frying. Remove skin and roll chicken in flour, salt and pepper. Brown the chicken in lard. Remove chicken from pan but keep it hot. (This is the secret of the dish's success!)

Into the lard in which the chicken was browned put the onions, peppers and garlic. Cook very slowly, stir constantly. Season the chicken with salt, pepper and curry powder to taste. Add tomatoes, parsley and thyme.

Put chicken in roaster and ppour mixture over it. If it does not cover the chicken, add water to the skillet, swirl and pour over the chicken also.

Cover roaster tightly. Bake in preheated moderate oven, 375º, for about 45 minutes or until the chicken is tender.

Place chicken in center of a large platter and pile round it the rice, cooked very dry. Now, drop currants into the sauce mixture and pour over the rice. Scatter almonds over the top and garnish with parsley.

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