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 325�F oven for 25 to 30
minutes or until chicken is tender.
Serves 4.
AUTHOR: Gale |