Creole Chicken With Okra | Louisiana Kitchen & Culture

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 6 chicken leg quarters or breast quarters
• ¼ cup all-purpose flour
• 1 bunch green onions, finely chopped (white and green parts)
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 (8-ounce) can tomato sauce or diced tomatoes
• 4 cups water
• 2 bay leaves
• 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
• 2 pounds whole fresh or frozen (thawed) okra
• salt and black pepper to taste