Chicken and Okra Stew

8 ounces Okra -- Trimmed

1/2 cup White Vinegar

1 cup Water

2 tablespoons Olive Oil

2 1/2 pounds Chicken Pieces

1 cup Onion -- Roughly Chopped

2 teaspoons Garlic -- Minced

28 ounces Canned Tomatoes -- Drained And Chopped

1/2 cup Dry White Wine

1 teaspoon Sugar

1 teaspoon Ground Cinnamon

Salt -- To Taste Cayenne Pepper -- To Taste 1 tablespoon Fresh Oregano -- Or 1/2 Tsp Dried

n of tastes in this simple version of the dish are delicious. I like it served in shallow soup bowls with lots of good bread for the juices.

Preheat the oven to 400 degrees.

Place the okra in a bowl with the vinegar and water and let soak for 20 minutes. Drain and pat dry.

and gently mix everything together, being careful not to crush the okra. Cover the casserole and place it in the preheated oven. Immediately reduce the heat to 350 degrees and cook for 40 minutes.

Per serving: 461 calories, 39 gm protein, 22 gm carbohydrates, 21 gm fat, 106 mg cholesterol, 5 gm saturated fat, 711 mg sodium, 3 gm dietary fiber

� Copyright 1998 The Washington Post Company

Posted to MC-List by Johnnye