0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
40 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 slices bacon, chopped
- 4 skin-on, bone-in chicken breasts (about 23/4 pounds), trimmed of excess fat
- Kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 pound okra
- 1 onion
- 5 cloves garlic, smashed
- 2 tablespoons chopped fresh oregano
- Pinch of red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- Cornbread, for serving
Instructions
- Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
- Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
- Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
- Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.
Nutrition Facts
| Calories |
590 |
| Total Fat |
29 grams |
| Saturated Fat |
9 grams |
| Cholesterol |
169 milligrams |
| Sodium |
922 milligrams |
| Carbohydrates |
21 grams |
| Dietary Fiber |
5 grams |
| Protein |
58 grams |
| Sugar |
8 grams |
