Aired November 24, 2010
2 tablespoons unsalted butter
1 tablespoon canola oil
1 cups all-purpose flour
Kosher salt and freshly ground black pepper
8 bone-in, skinless chicken thighs
1 medium Spanish onion, halved and thinly sliced
1 large red bell pepper, halved and thinly sliced
2 cloves garlic, thinly sliced
Serrano chile, finely diced
1 heaping tablespoon Curry Mix
1 cup dry white wine
2 cups homemade chicken stock
1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
Scant cup dried currants
1 tablespoons chopped fresh thyme leaves
2 tablespoons honey or more if needed
1/3 cup coarsely shopped fresh flat-leaf parsley leaves, plus more for garnish
Slivered almonds, lightly toasted and chopped, for garnish
For the curry mix:
3 tablespoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground chile de arbol
1 teaspoon freshly ground black pepper
For the curry mix: Combine all the spices in a small bowl and mix together thoroughly.
Preheat the oven to 325 F.
Cook the bacon in a large, deep ovenproof saut pan over medium-high heat until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
Add the butter and oil to the rendered bacon fat in the pan, and heat over high heat, until it begins to shimmer.
Meanwhile, put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Add the chicken to the saut pan and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
Add the onion and bell pepper to the pan, season with salt and pepper, and cook until soft, about 5 minutes. Add the garlic and the Serrano chile, and cook for 1 minute. Add the wine and boil until reduced by three-quarters. Add the chicken stock, bring to a simmer, and boil for a few minutes to reduce slightly. Stir in the tomatoes, currants, thyme, and honey, season with a little salt and pepper, and bring to a simmer.
Nestle the chicken thighs into the pan, and cover it with a tight fitting lid. Braise in oven for 35 minutes. Remove the lid, return the pan to the oven, and cook for 15 minutes.
Remove the chicken to a platter and tent loosely with foil to keep warm. Place the saut pan on the stove over high heat, and bring the sauce to a boil. Cook for a few minutes to reduce slightly. Then season with salt, pepper, and honey if needed, and stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds, and more parsley.
Note: Serve with white rice cooked in unsweetened coconut milk and water and garnished with sliced green onion, if desired.