Lee Grant's Chicken Malibu

Lee Grant's Chicken Malibu

2 broiler-fryer chickens, each weighing 2 1/2 to 3 lbs., cut in pieces
8 chicken wings
1/2 cup olive oil
2 yellow onions, chopped
2 green peppers, chopped
1 clove garlic, pressed
3 small carrots, grated
1/2 lb. mushrooms, sliced
1/4 stick sweet butter
2 tsps. salt
1/2 tsp. white pepper
2-3 tsps. curry powder (must be freshly opened can)
3 tbsps. parsley
1 bay leaf
Pinch of thyme
3 cans undiluted chicken stock
Flour to thicken
Hot cooked brown and wild rice

Wash chicken parts, pat pieces dry with paper towels. Heat olive oil in large Dutch oven (or deep stew pot); quickly brown chicken on both sides; remove to paper towel to drain off excessive fat. Add onions, green peppers, garlic and carrots to pan drippings. Saute vegetables over low heat until limp. On other burner, slowly cook mushrooms in butter, adding salt, white pepper and curry powder, until mushrooms are brown and seasonings are well-blended. Add mushroom-curry mixture to Dutch oven (or stock pot) along with chicken. Add parsley, bay leaf, thyme and chicken stock (enough liquid to cover vegetables and chicken pieces, adding water if necessary). Cover and cook in preheated 350 degrees F. oven about 40 minutes (or until chicken is tender).

Remove from oven, cool to room temperature, chill in refrigerator until fat congeals on top. Remove and discard fat. Make gravy using flour dissolved in a little chicken stock to form a smooth paste before adding to main pot. Reheat chicken, stirring to smooth and thicken gravy. Taste to correct seasonings. Serve over cooked brown and wild rice. Butter-browned slivered and candied kumquats make colorful, tasteful garnishing for chicken. Excellent served with a well-chilled white or rose wine. Serves 12.

Thoughts: Lazy cooks may use cream of mushroom soup (or cream of celery soup) mixed with cream of chicken soup, flavored with a hint of mace in lieu of thyme.