¼ cup flour
1 tsp. each salt, black pepper, thyme
6-8 chicken thighs
2 Tbsp. butter
1 medium onion, diced
1 bell pepper, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, minced
2 ½ Tbsp. curry powder
½ pint Scuppernongs, halved and seeded
¾ cup canned chopped tomatoes with juices
¼ cup roasted salted peanuts, chopped
Preheat the oven to 325 degrees.
Mix together flour, salt, pepper and thyme on a plate; dredge the chicken thighs to lightly coat. Melt butter in a cast-iron skillet. Fry thighs over medium heat until browned on all sides, about 4 minutes per side.
Reserve 1 Tbsp. of fat in the pan. Add onion, pepper, carrot, celery and garlic. Sauté over medium-high heat, 6-8 minutes or until tender. Add the tomatoes, scuppernongs and curry powder. Bring to a boil, then simmer for 8-10 minutes. Season to taste with salt and pepper.
Arrange the thighs atop the tomato sauce and bake for 20 minutes, or until the chicken is cooked through. Serve sprinkled with peanuts and fresh scuppernongs to garnish.