Greek Baked Chicken with Okra (Kotopoulo me Bamies sto Fourno)

If you grew up in a Greek kitchen, chances are you’ve smelled this dish before it even made it to the table.

Kotopoulo me Bamies sto Fourno — chicken with okra baked in rich tomato sauce — is one of those meals that feels like a Sunday, no matter what day you make it.Juicy chicken, tender okra, sweet onions, olive oil, a good tomato sauce, and a few simple herbs. That’s all it takes.

But somehow, when it all comes together in the oven, it turns into magic. The kind of magic only homemade food can give.It’s not fancy.

It’s not complicated. It’s just real food, made the way our mothers and grandmothers did it.

Slightly messy, full of flavor, and always served with a piece of bread to wipe the plate clean.If you’ve never tried it, give it a go — especially when you want something hearty, traditional, and made with love.And if it’s something you already know… well, you know how good it is.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

6 pieces of chicken (drumsticks or bone-in thighs with skin)

700 g (about 1.5 lb) okra (fresh or frozen)

2 cups chopped tomatoes (or 2 ripe fresh tomatoes)

1 large onion, finely chopped

2 garlic cloves, minced

1/3 cup olive oil

1/2 cup dry white wine (optional)

1/2 cup chopped fresh parsley

Pinch of sugar

Salt & freshly ground pepper

1 tsp dried oregano or thyme

Juice of half a lemon (if using fresh okra)

Directions

Prepare the okra:
If using fresh okra, trim the tops without cutting into the seeds. Sprinkle with lemon juice and let them sit for 30 minutes to reduce sliminess. Rinse and drain.

Sear the chicken:
In a wide pot or pan, heat a little olive oil and lightly brown the chicken pieces on all sides. Remove and set aside.

Make the sauce:
In the same pot, add the chopped onion and sauté until soft. Add garlic, stir for 1 minute, then add chopped tomatoes, sugar, salt, pepper, oregano, and wine (if using). Simmer the sauce for 10–15 minutes until it slightly thickens.

Assemble in a baking dish:
In a large baking dish, add the okra and pour the sauce over. Nestle the browned chicken pieces among the okra. Drizzle with remaining olive oil and sprinkle with fresh parsley.

Bake:
Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 45 minutes. Uncover and bake another 15–20 minutes, until the chicken is golden and the sauce slightly caramelized.

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Tip:
Serve with crusty bread to soak up the sauce and a glass of red wine. This dish tastes even better the next day!