The golden rule

1/4 cup dry red wine
1 pint grape tomatoes, halved
Cooked sticky rice, currants, slivered almonds, toasted

Season:
Combine flour, 2 tablespoons curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Rub mixture into chicken. Set seasoned chicken on a rack, pieces not touching; let rest 15 minutes.

Crisp:
Set a large, heavy skillet over medium-high heat. Tumble in bacon. Cook crisp, about 10 minutes. Scoop out bacon with a slotted spoon; drain on paper towels.

Brown:
Add chicken to the hot bacon fat. Sizzle over medium-high heat, turning once, until nicely browned outside and cooked through inside, about 12 minutes. Set cooked chicken on a plate, cover with foil.

Soften:
Add onion, pepper and garlic to the skillet. Season with remaining 1 teaspoon curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until soft and fragrant, about 7 minutes. Deglaze with wine. Add tomatoes and cook until tomatoes soften, but still hold their shape, about 5 minutes.

Serve:
Scoop rice into shallow bowls. Arrange a few pieces of chicken on rice. Top with a scoop of the vegetables. Let guests garnish with currants, almonds and bacon.

Leah Eskin is a Tribune special contributor

leahreskin@aol.com