| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Poultry, Main dish, Greek | 8 | Servings |
INGREDIENTS
| 3 | lb | Cut-up chicken parts (fryer) |
| Salt & peper to taste | ||
| 3 | lb | Fresh okra |
| 1/2 | c | Vinegar |
| 3/4 | c | Butter |
| 1 | Onion, med., chopped | |
| 1 1/2 | lb | Tomatoes, peeled, strained |
| 2 | c | Water |
INSTRUCTIONS
Wash the chickens. (If they are whole, cut into serving pcs.). Season lightly with salt & pepper, and set them aside to drain. Wash the okra. Remove the stems carefully, without cutting the okra. Line them up in a large flat pan and sprinkle with the vinegar; place in the sun for 30 min to 1 hour. Brown the butter in a pot, add the chicken, and saute until brown, then add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min. Add water. Simmer for 30 min. Add okra and continue to simmer, covered, until tender. Watch carefully as this may need a little more water. The okra will have absorbed the liquid and only the oil should remain when the dish is cooked. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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