*  Exported from  MasterCook  *

              Stewed Chicken With Okra And Tomatoes (Weir)

Recipe By     : YOU SAY TOMATO by Joanne Weir (Broadway, 1998)
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  cup           olive oil -- plus
  1      tablespoon    olive oil
  1 1/4  pounds        okra -- washed and trimmed
  2                    chickens -- 3 to 3-/2-lbs each
                       cut into six to eight serving pieces
                       skin and excess fat removed
  2      medium        red onions -- thinly sliced
  5      cups          chopped tomatoes -- peeled and seeded
  2                    garlic cloves -- minced
  1      tablespoon    chopped fresh thyme
  2      teaspoons     ground cumin
  4                    whole         cloves
  1      cup           chicken stock
  1      cup           dry white wine
  1      tablespoon    red wine vinegar
                       coarse salt
                       freshly ground black pepper
    1/4  cup           chopped fresh flat-leaf parsley

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, 3-5
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, 15-20 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.

[email protected] 8/28/98


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