PREPARATION:

1. Place a large, heavy-based sauté or frying pan over a medium-to-high heat. Score the skin atop the chicken legs and thighs with a sharp knife. Sprinkle the chicken with salt and black pepper. Drizzle the olive oil over the hot pan and place the chicken skin side down into the pan.
2. Cook for 5 minutes or until the skin is golden brown on the bottom. Turn the chicken over and cook on the other side for about 5 minutes longer or until the chicken is golden brown.
3. Transfer the chicken pieces to a plate and drain all but 1 tablespoon/15 ml of the oil. The chicken will be golden brown on the outside but will not be cooked through at this point. Add the onions and sauté for 2 minutes.
4. Add bell peppers, tomatoes, chili pepper and garlic, and sauté for a further 4 minutes or until the peppers have softened slightly. Season to taste with salt and black pepper.
5. Return the chicken to the pan and drizzle with white wine. Cover and simmer for 10 minutes. Add the okra. Turn the chicken pieces over, then cover and cook for a further 10 minutes or until the chicken is cooked through.
6. Serve and smile!