Kotopoulo Me Bamyes - Chicken with Okra
                    
      1    Chicken, about 2 kg (4 lb)          1    Bay leaf
    1/4 c  Butter                              2    Pieces of cinnamon bark
      1    Onion; finely chopped             1/2 ts Sugar
      1    Garlic clove; crushed                    Salt
  1 1/2 c  Chopped, peeled tomatoes                 Freshly ground black pepper
      1 tb Tomato paste                      500 g  Prepared okra (500 g = 1 lb)
    1/2 c  Dry white wine
	
  Cooking time: 1 1/2 hours

  Cut chicken into serving pieces and wipe dry.  Melt butter in a heavy
  saucepan or flameproof casserole and brown chicken on all sides.
  Remove to a plate when browned.

  Reduce heat and add onion and garlic.  Fry gently until onion is
  transparent and add remaining ingredients.  Cover and simmer for 20
  minutes.

  Meanwhile, lightly brown prepared okra in a little butter and set
  aside.

  Return chicken to pan, cover and simmer gently for 45 minutes or until
  chicken is tender, adding browned okra 20 minutes before end of
  cooking time.  Remove bay leaf and cinnamon bark and serve with
  boiled or mashed potatoes.