Stewed Chicken with Okra & Tomatoes
Yield
6 servingsPrep
30 minCook
65 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
plus 1 tablespoon |
|
| 1 ¼ | pounds |
okra
washed and trimmed |
|
| 6 | pounds |
whole chicken
two 3 to 3 1/2 pound birds |
|
| 2 | medium |
red onion
thinly |
|
| 5 | cups |
tomatoes
and seeded |
|
| 2 | each |
garlic cloves
|
|
| 1 | tablespoon |
thyme
fresh |
*
|
| 2 | teaspoons |
cumin
ground |
|
| 4 | each |
cloves
whole |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
parsley leaves
flat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
plus 1 tablespoon |
|
| 567 | g |
okra
washed and trimmed |
|
| 2.7 | kg |
whole chicken
two 3 to 3 1/2 pound birds |
|
| 2 | medium |
red onion
thinly |
|
| 1.2 | l |
tomatoes
and seeded |
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
thyme
fresh |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 4 | each |
cloves
whole |
*
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
red wine vinegar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
parsley leaves
flat |
|
Directions
Heat 2 tablespoons of the olive oil in a large frying pan over medium heat.
Add the okra and cook, stirring occasionally, until it changes color, 5 to 8 minutes.
Remove from the pan and set aside. Drain all but 3 tablespoons of oil from pan.
In the same frying pan, heat the remaining 3 tablespoons olive oil over medium heat.
Add the chicken and cook until golden brown on both sides, 3 to 5 minutes per side.
Remove from the pan and set aside. Again, drain all but 3 tablespoons of oil from the pan.
Add the onions and cook, stirring, until soft, about 7 minutes.
Add the okra, tomatoes, garlic, thyme, cumin, cloves, chicken stock and white wine.
Then add the chicken, cover, and simmer slowly until the breasts are tender, about 25 minutes.
Transfer the breasts to a platter and cover with foil to keep warm.
Continue to cook the remaining pieces until the legs can be easily skewered, 15 to 20 minutes.
Return the chicken breasts to the pan and heat through.
Season with the vinegar, salt and pepper.
If the sauce is too thin, remove the chicken and reduce the liquid over high heat until it coats a spoon.
Add the parsley and stir together.
Place the stew in serving bowls and serve immediately.
Notes: You can make this dish a day or two before you need it, then refrigerate it until reheating and serving.
