Title: Kotopoulo me bamyes - chicken with okra
 Categories: Greek, Poultry
      Yield: 8 Servings
 
           Karen Mintzias
      1    Chicken, about 2 kg (4 lb)
    1/4 c  Butter
      1    Onion; finely chopped
      1    Garlic clove; crushed
  1 1/2 c  Chopped, peeled tomatoes
      1 tb Tomato paste
    1/2 c  Dry white wine
      1    Bay leaf
      2    Pieces of cinnamon bark
    1/2 ts Sugar
           Salt
           Freshly ground black pepper
    500 g  Prepared okra (500 g = 1 lb)
 
  Cooking time: 1 1/2 hours
  
  Cut chicken into serving pieces and wipe dry.  Melt butter in a heavy
  saucepan or flameproof casserole and brown chicken on all sides.
  Remove to a plate when browned.
  
  Reduce heat and add onion and garlic.  Fry gently until onion is
  transparent and add remaining ingredients. Cover and simmer for 20
  minutes.
  
  Meanwhile, lightly brown prepared okra in a little butter and set
  aside.
  
  Return chicken to pan, cover and simmer gently for 45 minutes or until
  chicken is tender, adding browned okra 20 minutes before end of
  cooking time.  Remove bay leaf and cinnamon bark and serve with
  boiled or mashed potatoes.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
  86302 069 1
  
  Typed for you by Karen Mintzias