Creole Chicken With Okra
Recipe courtesy of Cooking Up A Storm, recipes from the Times Picayune. Original recipe by Doris Landry
Serves 6
Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy. |
Creole Chicken With Okra Click image to enlarge |
Melt the butter or margarine in a Dutch oven. Add the chicken and cook over medium-high heat until golden brown on each side. Remove from the pan.
Stir the flour into the drippings over low heat. Cook for approximately 10 minutes until you have a light brown roux. Add the green onions, yellow onion, and garlic, and continue cooking over low heat until soft, 15 minutes. Add the tomato sauce and cook for 5 minutes, stirring frequently.
Add the water, bay leaves, and thyme. Bring to a boil, then lower the heat so the liquid simmers. Add the chicken to the pot and simmer for 15 minutes.
Lay the okra across the top of the chicken. Continue cooking for about 30 minutes, or until both the chicken and the okra are tender. Stir lightly with a fork to avoid breaking the okra. Remove the bay leaves. Season with salt and pepper and serve over rice or noodles.
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