Chicken Stew With Fresh Okra
I’m in heaven! A phone call last night lead to a bounty of fresh okra sitting in my frig and as we lost our okra plants this year, there will be some fresh fried okra on the dinner table tonight and enough to freeze to make this dish along with stewed tomatoes with okra, some of our favorite things to do with one of our favorite veggies! Our neighbors stopped by some friends yesterday and they offered them some of the season’s last of the crop. We went down to retrieve our fresh okra and she had them sitting on the counter in two piles, I assumed one for her and one for us, NOT! As she was putting our tasty little treats in a bag for us, all the ones on the counter got slid into our share. With some protest, as that she was being too generous, she promptly showed me what she had already put up in her freezer and I gladly toted the bag home for us to enjoy!
- 2 lbs fresh okra, stems removed
- 4 chicken breasts, halved
- 3 tbsp butter
- Salt and fresh ground pepper to taste
- 1 medium sweet onion, sliced
- 1 can (8 oz) tomato sauce
- 1 cup of water
- 1 can (15 oz) whole tomatoes
- Wash okra, drain and pat dry with paper towels.
- Place in a cookie sheet and drizzle with olive oil; broil on all side until golden brown and set aside while chicken cooks.
- Melt better in a Dutch oven over medium heat and saute chicken pieces until nicely browned on both sides, adding the onions half way through the browning process.
- Chop canned tomatoes, but not too small and add them to the chicken with their juice along with the salt pepper, tomato sauce and water.
- Simmer mixture until chicken is cooked and tender.
- Add okra and continue to simmer for an additional 15 minutes.
- Serve over hot rice or cooked egg noodles.