- 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
- Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.
- 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.
- 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.
- 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.
Rice and lime wedges.
This rustic stew needs a red with bright fruit and medium bodyin other words, Pinot Noir. And as more and more Pinot is planted in Chile, the wines are getting better and better.