Preparation / Directions:
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.
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