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.