Chicken With Tomatoes And Okra

• 1/3 cup louana southern frying oil
• 8 bone-in chicken thighs
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra
• 1 (14 1/2 ounce) can whole canned tomatoes, drained and crushed
• 1 tablespoon white vinegar
• 1 tablespoon flour
• 1/2 teaspoon sugar
• 1 cup reduced-sodium chicken broth

1. Heat oil in a large skillet over medium-high heat.
2. Season chicken evenly with 1 teaspoon salt and pepper.
3. Add chicken to pan; saute 4 minutes on each side or until brown. Remove chicken from pan.
4. Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
5. Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
6. Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

louana southern frying oil, chicken, salt, fresh ground black pepper, okra, tomatoes, white vinegar, flour, sugar, chicken broth

Taken from www.food.com/recipe/chicken-with-tomatoes-and-okra-331008 (may not work)