Bayou Black-Eyed Peas With Chicken Recipe
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Bayou Black-Eyed Peas With Chicken

1 fryer chicken, cut into pieces
1/2 cup flour (seasoned with salt, pepper, and paprika)
2 or 3 tablespoons oil
2 or 3 tablespoons butter
1/2 pound fresh mushrooms
4 tablespoons onion, minced
garlic powder
salt and freshly ground pepper
1/4 teaspoon mixed herbs
1/2 cup dry white wine or stock
4 or 5 cups black-eyed peas, cooked & drained
1 tomato, coarsely diced or 1/2 cup canned tomatoes with juice, diced

Brown floured chicken slowly on all sides in oil and butter in a heavy saute pan; remove and keep warm; add mushroom and onions. Cook 10 minutes, sprinkling with garlic powder, salt, pepper and herbs; mix peas, mushrooms and onions in a casserole dish; arrange chicken on top, pushing part way into the peas; add tomatoes and liquids; cover and bake in a preheated 325F oven for 25 to 30 minutes or until chicken is tender.

Serves 4.

AUTHOR: Gale



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