“This special way of preparing chicken was originated by a famous Columbus hostess, the late Mrs. W.L. Bullard, to be served to Franklin D. Roosevelt and his distinguished guests at the Bullard summer home at Warm Springs, Georgia. It has been served to a star-studded list, including Generals Bradley, Eisenhower, Marshall, Patton, and Pershing. When en route to Europe during World War II General Patton had to come back for a day at Fort Benning. He wired a well-known hostess in Columbus, ‘If you can’t give me a party, and serve Country Captain, meet me at the train with a bucket of the stuff’.” ~ Sara Spano, Food Editor, Columbus Ledger-Enquirer
3 ½ to 4 pounds chicken breasts
flour, seasoned with salt and pepper
shortening
2 onions, finely chopped
2 green peppers, finely chopped
1 small garlic bud, minced
1 ½ teaspoons salt
½ teaspoon white pepper
3 teaspoons curry powder
3 16-ounce cans tomatoes
½ teaspoon chopped parsley
½ teaspoon powdered thyme
¼ pound blanched almonds, toasted
2 cups cooked rice
parsley for garnish
Remove skin from chicken and roll pieces in flour, salt, and pepper. Brown in shortening. Remove chicken from pan but keep it hot (this is the secret of the dish’s success). Into the shortening in which the chicken has been browned, put the onions, pepper, and garlic. Cook very slowly, stirring constantly. Season with salt, pepper, and curry powder; add tomatoes, parsley, and thyme. Put chicken into roaster and pour mixture over it. If it does not cover the chicken, rinse out the skillet in which mixture was cooking and pour over chicken. Cover roaster tightly. Bake at 350 for 45 minutes, until chicken is tender. Place chicken in center of a large platter and pile hot fluffy rice around it. Pour sauce mixture over the rice. Scatter almonds on top. Garnish with parsley.
