1 fryer, disjointed 1/2 cup vegetable oil 1 onion, chopped 1 teaspoon Worcestershire sauce 1 bay leaf 2 cans (16 oz. size) okra and tomatoes 1 teaspoon salt 1/4 teaspoon Tabasco
Brown chicken in vegetable oil, remove and drain off all but 2 tablespoons oil. Add onion, cook 5 minutes. Add remaining ingredients, replace chicken. Cover, cook slowly 20 minutes until chicken is tender. Serve with hot corn bread or rice. 4 to 6 servings.
