Creole Chicken and Okra

  • Yield: 4 servings

Ingredients

4-- chicken leg quarters, cut into 4 thighs and 4 drumsticks
1/4cup chopped fresh parsley
1/2teaspoon paprika
1tablespoon canola oil
1whole bay leaf
1cup coarsley-chopped onion
1/2teaspoon salt
1/2cup warm chicken broth
1cup coarsley-chopped green pepper
1/4cup white wine
1/2cup sliced celery
1/4teaspoon hot pepper sauce
1clove garlic, minced
2/3pound okra, sliced
2cups coarsley chopped tomatoes

Instructions

Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more. Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.