Bayou Black Eyed Peas with Chicken

Cook's Corner Forum

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.