Stewed Chicken with Okra and Tomatoes

Stewed Chicken with Okra and Tomatoes
Photo by Karry Hosford

Ingredients

  • 1 ¼ teaspoons salt, divided
  • ½ cup fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 chicken breast halves (about 1 3/4 pounds), skinned
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 4 cups water
  • + 29 more ingredients
    • 1 ¼ teaspoons salt, divided
    • 1 tablespoon olive oil
    • ¼ cup fresh lemon juice
    • 2 chicken breast halves (about 1 3/4 pounds), skinned
    • 4 cups water
    • ½ cup thinly sliced red onion
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 3 cups okra pods, trimmed (about 3/4 pound)
    • 3 cups okra pods, trimmed (about 3/4 pound)
    • 2 chicken leg quarters (about 1 3/4 pounds), skinned
    • 2 chicken leg quarters (about 1 3/4 pounds), skinned
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ teaspoons chopped fresh thyme
    • ½ cup dry white wine
    • 1 teaspoon ground cumin
    • 1 ½ teaspoons chopped fresh thyme
    • ½ teaspoon red wine vinegar
    • 1 teaspoon ground cumin
    • ½ cup thinly sliced red onion
    • ½ teaspoon red wine vinegar
    • ½ cup fat-free, less-sodium chicken broth
    • 2 whole cloves
    • 2 whole cloves

Combine first 3 ingredients and 1 teaspoon salt in a large bowl. Let mixture stand 1 hour. Drain well, and pat dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and cook 4 minutes on each ...

View full recipe at My Recipes

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