Greek Chicken With Okra

Instructions

1. Step 1

   Pat the chicken dry in a large bowl. Season it with ¾ tsp (4 gr) of the salt and ⅜ tsp (1 gr) of the black pepper.

   Ingredients used: 1.0 gr Black Pepper, 6.0 piece Chicken Thigh, 4.0 gr Fine Salt

   Cookware: large bowl

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in the Dutch oven over medium heat. Brown the seasoned chicken in batches, skin side down first, then transfer it to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil

   Cookware: Dutch oven, plate, tongs

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil and the chopped onion to the pot. Cook over medium heat until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 180.0 gr Yellow Onion

   Cookware: Chef Knife, cutting board, Dutch oven, wooden spoon

4. Step 4

   Add the minced garlic and oregano. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic

   Cookware: Chef Knife, cutting board, Dutch oven, wooden spoon

5. Step 5

   Stir in the crushed tomatoes, chicken stock, red wine vinegar, bay leaves, cinnamon stick, ¾ tsp (4 gr) salt, and the remaining ⅜ tsp (1 gr) black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1.0 gr Black Pepper, 800.0 gr Canned Crushed Tomato, 250.0 ml Chicken Stock, 1.0 piece Cinnamon, 4.0 gr Fine Salt, 15.0 ml Red Wine Vinegar

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Return the browned chicken and its collected juices to the pot. Cover and simmer over low heat.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, plate, tongs

7. Step 7

   Add the trimmed okra and the remaining ⅜ tsp (2 gr) salt, arranging the pods around the chicken. Cover and simmer over low heat until the okra is tender and the thickest chicken pieces reach 74°C internally.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 600.0 gr Okra

   Cookware: Chef Knife, cutting board, Dutch oven, instant-read thermometer, wooden spoon

8. Step 8

   Remove and discard the bay leaves and cinnamon stick. Scatter with the chopped parsley and serve with lemon wedges.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board, Dutch oven