Recipe by Chef Ted McCormack of Blue Moon Revolution
Ingredients:
One 4lb whole chicken (I get mine from New Roots Farm)
1/4 cup vegetable oil
2lb tomatoes
1 lb okra
2 onions, diced
1 bulb garlic, chopped
1 chili pepper, diced
1 tablespoon salt
1 tsp pepper
1/4 cup basil, chopped
1/2 cup parsley, chopped
1 tablespoon fresh oregano, chopped
1/2 cup white wine
2 cups chicken stock
Procedure:
1. Cut chicken up into quarters or desired piece sizes.
2. Heat vegetable oil in heavy skillet and brown chicken skin.
3. Remove chicken from skillet and add onions and okra. Cook 5 min stirring. Do not brown onions.
4. Stir in garlic and chili pepper and cook another 2-3 minutes.
5. De glaze with white wine.
6. Return chicken to the pan and add chicken stock and crushed tomatoes. Be sure that the chicken in covered with liquid, but not swimming.
7. Cover the skillet and simmer 40 - 50 minutes until fully cooked and tender. Add herbs.
8. Serve with plain white rice and hot sauce.