Balsamic Chicken Okra

meat gluten-free lactose-free

If using fresh okra soak them in a large bowl with just enough water to cover them and then add the ½ cup of white vinegar.
Allow the okra to soak for ½ hour then rinse and thoroughly dry with clean dish cloth or paper towels and set aside while you prep the chicken.
Season chicken generously with salt and pepper and a pinch of paprika on each piece.
In Dutch oven or large heavy-bottomed skillet, heat 2 tbsp of oil over medium-high heat; brown chicken in 2 batches if needed using the remaining 2 tbsp of oil, turning once, until browned, about 6 minutes. Transfer to plate. Set aside.
Whisk together the broth and tomato paste and set aside.
In a large roasting pan add your potatoes, tomatoes, onions, parsley, okra, garlic, balsamic vinegar, olive oil, and broth and tomato paste mixture and season well with salt and pepper and toss gently.
Layer the chicken on the potatoes. Cover and seal roasting pan with foil and roasted in a preheated oven at 350 ° for 1 hour
After 1 hour remove foil, carefully give the pan a jiggle and a shake and then place back in the oven and roast for another 45 minutes until chicken is golden and cooked though and veggies are tender. If you want to give your chicken and veggies a bit more crispier edges – put them under the broiler for just a couple of minutes.
Remove and enjoy garnished with more fresh parsley and crusty bread to sop up the pan juices.

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