Braised Chicken with Okra and Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 169 milligrams
- Sodium
- 922 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Protein
- 58 grams
- Sugar
- 8 grams
- Total: 40 min
- Active: 25 min
Ingredients
2 slices bacon, chopped
4 skin-on, bone-in chicken breasts (about 23/4 pounds), trimmed of excess fat
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 pound okra
1 onion
5 cloves garlic, smashed
2 tablespoons chopped fresh oregano
Pinch of red pepper flakes
1 28-ounce can whole peeled tomatoes
Cornbread, for serving
Directions
- Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
- Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
- Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
- Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.