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| Home -> [Chicken, Eastern European, Entrees, Greek, Poultry] -> [Kotopoulo me bamyes - chicken with okra Recipe] |
Kotopoulo me bamyes - chicken with okra
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chicken, Eastern European, Entrees, Greek, Poultry |
Rating: |
0 |
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Ingredients:
| | Karen Mintzias | | 1
| | Chicken, about 2 kg (4 lb) | | 1/4
| cup | Butter | | 1
| | Onion, finely chopped | | 1
| | Garlic clove, crushed | | 1 1/2
| cup | Chopped, peeled tomatoes | | 1
| tbsp | Tomato paste | | 1/2
| cup | Dry white wine | | 1
| | Bay leaf | | 2
| | Pieces of cinnamon bark | | 1/2
| tsp | Sugar | | | Salt | | | Freshly ground black pepper | | 500
| grams | Prepared okra (500 g = 1 lb) |
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Procedures:
| 1 | Cooking time: 1 ?hours cut chicken into serving pieces and wipe dry. | | 2 | Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides. | | 3 | Remove to a plate when browned. | | 4 | Reduce heat and add onion and garlic. | | 5 | Fry gently until onion is transparent and add remaining ingredients. | | 6 | Cover and simmer for 20 minutes. | | 7 | Meanwhile, lightly brown prepared okra in a little butter and set aside. | | 8 | Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender, adding browned okra 20 minutes before end of cooking time. | | 9 | Remove bay leaf and cinnamon bark and serve with boiled or mashed potatoes |
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