4 chicken leg quarters, cut into 4 thighs and 4 drumsticks
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 tablespoon canola oil
1 bay leaf
1 cup coarsely-chopped onion
1/2 teaspoon salt
1/2 cup warm chicken broth
1 cup coarsely-chopped green pepper
1/4 cup white wine
1/2 cup sliced celery
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes

Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more. Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired. Makes 4 servings.

Per Serving: 270 calories; 30.2 g protein; 9.0 g total fat; 1.6 g saturated fat; 17 g carbohydrates; 104 mg cholesterol; 538 mg sodium.