Sunday, June 7, 2009

Dinner at Chez Crazy Cat Lady

Every once and awhile (like yesterday), I like to cook a new recipe that takes at least three pans and dirties up about 17 dishes. S. found a recipe for Country Captain in the New York Times awhile back and thought it sounded good. Country Captain is a pretty obscure name for what is basically chicken in a tomato/curry sauce with some vegetables served over white rice. The dish is popular in Charleston, South Carolina, and Savannah, Georgia, but originated in Philadelphia in 1857. This version is topped with sliced almonds, currants, and crumbled bacon. I served it with sauteed kale and glazed carrots and a New Zealand sauvignon blanc. Et voila!
It's super yummy! And there's enough leftovers for about two or three more meals.

6 comments:

Nancy said...

SO sorry I wasn't available!

Living on the Spit said...

Love me some Country Captain. This dish was also popular with Thomas Jefferson!!!

GARI said...

This is the way I like to cook, try something new and make enough to not have to cook for at least 1 - 2 more meals.

Amanda said...

I've never heard of the name before, but it looks yummy. I'm making a vegetable curry tonight, though without the tomatoes. I'll probably throw in a tin of chickpeas as well - and hope I have enough left over to do another meal or two.

Becky said...

Looks great. I love leftovers!

Brenda said...

The caountry captain looks delicious. It is always fun to try something new.