 |
|
|
|
 |
 |
|
 |
 |
Hildy's
Chicken Stew with Okra and
Zucchini |
Hildy's daughter who loves okra, loves this stew. So
does Dimitri's dad, who swears only by his mom's amazing "country cooking"
(truly it is peasant fare).
For those of you who haven't
tried okra or have been convinced that okra is slimy, you are in for a treat.
In stew, okra is a thickener, and it has a delightful flavor all its own. No
slime.
This is a recipe you can have
completely done and on the table within an hour, and half that time is just
cooking time! Great for coming home late.
|
| |
| ° |
|
| ° |
| 4 chicken legs and 4 thighs |
|
| ° |
| 1 medium onion, coarsely chopped |
|
| ° |
|
| ° |
| 20 or so whole okra, cleaned with stems removed but caps
left on |
|
| ° |
| 1 large or 2 medium zucchini, sliced in stew-sized
pieces |
|
| ° |
|
| ° |
|
| ° |
|
| ° |
| 2 heaping tablespoons dried oregano (as pungent as
possible) |
|
|
Preparation:
In a deep frying pan or a large heavy saucepan, add enough olive oil
to brown the chicken (not so much oil that you could deep fry it - just brown
it!). Heat it on a medium-hot flame and quickly brown the chicken on all sides.
Remove chicken from pan and set to drain on paper towels. |
| Reduce heat to
medium-low. In the remaining juices (pour some off if there is way too much
oil), brown the onion. When it is golden, add the garlic and toss quickly to
brown it without burning or sticking. Add the okra and toss till it is coated
with the onion and garlic. |
| Place the
chicken back in the pot, add the oregano and salt/pepper to taste, then cover
it with the wine and water. Chicken should just be covered - not swimming in
the liquid. If need be, add more wine to cover chicken. Once it's boiling,
reduce to low heat. Add the zucchini and cover. |
| |
| Simmer for
½ hour covered, stirring every once in a while and keeping most of the
chicken in the liquid (it will start to expose itself as the liquid boils off).
Uncover to reduce the liquid. Serve over rice. |
|
|
 |
|
|
|
|
