Chicken & Okra Stew

Chicken and okra stew is a Greek-style one-pot braise where the okra becomes the star instead of the slimy afterthought. The trick is the 20-minute soak in vinegar and water before everything goes into the casserole. That acid bath sets the okra’s exterior and cuts the mucilage so the pods bake up tender, not gluey.

From there it’s a low-fuss bake. Bone-in chicken, onion, garlic, drained canned tomatoes, dry white wine, and a teaspoon of cinnamon all go into the dish at once. The cinnamon is the move that gives the stew its Eastern Mediterranean character. It reads warm and savory rather than sweet against the tomato. A high oven start dropped to a steadier heat finishes the chicken in 40 minutes with the okra still holding shape.

Pro Tips

• Pat the okra completely dry after the vinegar soak. Wet okra will steam and turn slimy in the casserole.
• Trim the okra stems but don’t cut into the pods. An open seed cavity releases the mucilage you just worked to control.
• Drain the canned tomatoes well. Excess liquid can wash out the cinnamon and leave the stew watery.

Variations

• Use lamb shoulder pieces in place of chicken for a heartier traditional version.
• Add a teaspoon of smoked paprika and a bay leaf for a North African slant.
• Serve over rice or with crusty bread to soak up the tomato-wine sauce.