Chicken With Tomatoes And Okra - cooking recipe

Ingredients

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

Preparation

Heat oil in a large skillet over medium-high heat.
Season chicken evenly with 1 teaspoon salt and pepper.
Add chicken to pan; saute 4 minutes on each side or until brown. Remove chicken from pan.
Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
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.