Brazilian-style Chicken with Okra

4 chicken legs

4 chicken thighs

Salt and freshly ground black pepper

2 tablespoons olive oil

1 onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

2 plum tomatoes, thinly sliced

1-2 jalapeno peppers, stemmed and finely chopped (remove seeds for less heat)

1 garlic clove, peeled and finely chopped

1 cup dry white wine

10 fresh okra pods, stemmed and thinly sliced on the diagonal

Score the skin on the chicken with a sharp knife. Season all over with salt and pepper.

Place a large, heavy frying pan over medium-high heat. Drizzle the oil into the hot pan, and add the chicken, skin side down. Cook 5 minutes or until the skin is golden brown. Turn the chicken, and cook for about five minutes or until golden brown. Transfer the chicken to a plate, and drain off all but 1 tablespoon of fat from the pan.

Add the onion to the pan, and saute 2 minutes. Add the bell peppers, tomatoes, jalapenos and garlic, and saute 4 minutes or until the peppers soften slightly. Season with salt and pepper. Stir in the wine, and return the chicken to the pan. Cover and simmer for 15 minutes. Stir in the okra, cover the pan, and cook for 10 minutes or until the chicken is cooked through. Serve.

Serves four.

"Relaxed Cooking with Curtis Stone" by Curtis Stone (2009 Clarkson Potter)