Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken leg quarters -- cut into 4 thighs
                        and 4 drumsticks
  1         Tablespoon  canola oil
  1                Cup  coarsely-chopped onion
  1                Cup  coarsely-chopped green pepper
     1/2           Cup  sliced celery
  1              Clove  garlic -- minced
     2/3         Pound  okra -- sliced
  2               Cups  coarsely-chopped tomatoes
     1/4           Cup  chopped fresh parsley
     1/2      Teaspoon  paprika
  1                     bay leaf
     1/2      Teaspoon  salt
     1/2           Cup  warm chicken broth
     1/4           Cup  white wine
     1/4      Teaspoon  hot pepper sauce

Preparation:

Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more. Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired. Makes 4 servings.

Nutritional Information:

299 Calories (kcal); 14g Total Fat; (47% calories from fat); 7g Protein; 28g Carbohydrate; 0mg Cholesterol; 1185mg Sodium