Chicken breasts stewed with tomatoes and okra

Ingredients:

• 4 chicken breasts with skin and bones (about 2.5 kg), trimmed of excess fat
• 2 slices bacon, chopped
• 1 tbsp flour
• 450 gr. okra (okra)
• 1 head of onion
• 5 cloves garlic, crushed
• 2 tablespoons chopped oregano
• A pinch of red pepper flakes
• 800 g canned peeled tomatoes in their own juice
• Cornbread for serving

Preparation:

1. Cook the bacon in a large, wide saucepan or Dutch oven over high heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel with a spatula to remove excess fat; reserve some oil in the pan.
2. Season the chicken with salt and pepper and coat it in flour. Add the chicken skin-side down to the pan and cook until golden brown, 5 to 8 minutes.
   
   Chop the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano, and red pepper to the pan. Cook over medium-high heat, stirring occasionally, until the onion begins to soften, about 4 minutes.
3. Place the tomatoes in the pan, toss with your hands, and stir well; bring to a boil. Add the chicken, skin-side up, to the sauce. Cover, reduce the heat to medium, and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
   
   Stir the bacon into the okra mixture and season with salt and pepper. Serve the stewed chicken with okra and cornbread.
   
   Recipe chicken breasts in tomato sauce.