Cut the chicken into portions. In an non-stick pan, heat the olive oil and brown the chicken. Place it on a platter and put the onion and garlic in the pot. As soon as it begins to turn golden, add the tomato and the parsley and allow to cook for 5 minutes.
Add the chicken, the wine, the salt, pepper, sugar and water. Cover the pot and allow it to cook over a low fire for 30 minutes.
In the meantime, clean the okra and drizzle them with a bit of vinegar. Blanch the okra for 5 minutes, drain them, drizzle them with lemon juice and allow to rest for 10 minutes. Lay them in the pot on top of the chicken and, using a spoon, pour sauce on top. Add a glass of water and let the food cook for a further 20 minutes.