Title: Kottopoula me mpamiez   (chicken with okra)
 Categories: Poultry, Main dish, Greek
      Yield: 8 Servings
 
      3 lb Cut-up chicken parts (fryer)
           Salt  & peper to taste
      3 lb Fresh okra
    1/2 c  Vinegar
    3/4 c  Butter
      1 ea Onion, med., chopped
  1 1/2 lb Tomatoes, peeled, strained
      2 c  Water
 
     Wash the chickens.  (If they are whole, cut into serving pcs.).
  Season lightly with salt & pepper, and set them aside to drain. Wash
  the okra. Remove the stems carefully, without cutting the okra. Line
  them up in a large flat pan and sprinkle with the vinegar; place in
  the sun for 30 min to 1 hour.
  
     Brown the butter in a pot, add the chicken, and saute until brown,
  then add the onion and let it brown. Add the tomatoes and boil for 3
  to 5 min.
   Add water.  Simmer for 30 min.  Add okra and continue to simmer,
  covered, until tender.  Watch carefully as this may need a little
  more water. The okra will have absorbed the liquid and only the oil
  should remain when the dish is cooked.