Serves 4

Go down home without a day of cooking using this fast recipe!

When frying, your frying oil can be used multiple times when it’s used correctly and not heated until it starts to smoke. After cooking, cool, strain and store the oil in a cool, dark place for future use.

Chicken thighs are an economical, yet full-flavored cut. Use fresh summer tomatoes and okra to prepare this dish when they’re in season. Serve over hot cooked rice.

• 1/3 cup LouAna vegetable oil
• 8 bone-in chicken thighs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra
• 1 (14.5-ounce) can whole peeled tomatoes, drained and crushed 
• 1 tablespoon white vinegar
• 1 tablespoon flour
• 1/2 teaspoon sugar

1.  Heat oil in a large skillet over medium-high heat.

2.  Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until browned.

3.  Remove chicken from pan. Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.

4.  Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.

5.  Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture.

6.  Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.