Wednesday, February 1, 2012

Chicken with Okra

I received a bag full of home grown okra the other day from a new friend, for those who don't know it is a long green or purple vegetable that looks like a chilli but is not hot.  It doesn't have a lot of taste, but has soft texture when cooked well.

This dish was made in a French style, with butter and cream, you can just use vegetable oil and stock if you wish.

4 chicken legs, skinned
1 1/2 cups home made chicken stock
good knob of butter
1 tbsp grape seed oil
1 onion, diced finely
2 tbsp dijon mustard
2 handfuls of okra, cut and washed

In a frying pan, brown the chicken legs in hot butter and oil. Season with sea salt.
Set aside in a warmed casserole dish (I use my italian dish)
Add onion and fry gently for a couple of minutes in the oil and butter until clear (about 2 minutes)
Add stock to the pan and deglaze.
Pour the onion and stock over the chicken
Add sliced okra, and spoon dijon mustard over the chicken.
Season with more a little more salt if necessary (be careful if stock is store bought)
Cook with a lid on in a medium oven about 180deg C for 50 minutes
To thicken the sauce, remove chicken and okra from the dish, and pour stock into a sauce pan, bring to boil, add a knob of butter and 1 tbsp cream.
Pour the sauce over the chicken and okra in a large serving bowl.


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