*  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.
 
 Kitpath@earthlink.net 8/28/98
 
 
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