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Creole Chicken & Okra Recipe:
4 chicken leg quarters, cut into 4 thighs & 4 drumsticks
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce
Remove & discard chicken skin. In nonstick Dutch oven, place oil & heat over medium temperature. Add chicken & cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add onion, green pepper, celery & garlic; stir & cook about 5 minutes. Add okra & cook, stirring, about 5 minutes more. Stir in tomatoes, parsley, paprika, bay leaf & salt. Return chicken to Dutch oven & spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine & hot pepper sauce; pour over all. Cover, reduce heat to low & cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
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