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Chicken and Okra Fricassee

"If you don't stew it, you can't eat it," says Eric Ripert about cooking Brazil's tough but flavorful chickens. Here, he lightens a traditional chicken stew with lemongrass and ginger.

 

slideshow  More Chicken Recipes

 

  • Active:
  • Total Time:
  • Servings: 4

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Ingredients

  • One 4-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 1 tablespoon minced oregano
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup unsweetened coconut milk
  • 2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
  • 3/4 pound baby okra

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How to make this recipe

  1. Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.
  2. Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.
  3. Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.
  4. Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes.

Serve With

Rice and lime wedges.

Suggested Pairing

This rustic stew needs a red with bright fruit and medium body—in other words, Pinot Noir. And as more and more Pinot is planted in Chile, the wines are getting better and better.

Contributed By Photo © John Kernick Published February 2006

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