Chicken Smothered with Black-Eyed Peas
Seasoning Mix:
1 Tbsp. salt
1-1/2 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. dried thyme leaves
1-1/2 tsp. onion powder
1 tsp. white pepper
1 tsp. sage
Thoroughly combine the seasoning mix in a small bowl.
Chicken:
1 4 lb. roasting hen, cut in 8-10 pieces
1 c. all-purpose flour
9 slices bacon, cut into pieces
2-1/2 c. onion, finely chopped
Vegetable cooking oil for frying
Sprinkle about 1 tablespoon of the mix on the chicken pieces. Combine
remaining mix with the flour. In a large skillet heat 1/2 inch oil over high
heat. Dredge chicken pieces in seasoned flour, fry until golden brown, about 5
minutes per side. Drain on paper towels.
Black-Eyed Peas:
9 slices bacon, cut into pieces
1-1/2 c. celery, finely chopped
3 bay leaves
1 lb. dried black-eyed peas
1-1/2 tsp. sage
1 tsp. dried thyme
2-1/2 c. onion, finely chopped
1 c. bell pepper, finely chopped
1 Tbsp. Tabasco® sauce
1 Tbsp. garlic powder
1 tsp. onion powder
11 c. water or chicken stock
3 c. rice, cooked
In a large Dutch oven cook bacon until it starts to get crisp, stir in
onion, celery, bell pepper, bay leaves and 1 teaspoon of Tabasco® sauce and
cook until vegetables start to get tender. Add the peas, garlic powder, sage,
onion powder and thyme, stirring well. Cook until all the oil and juice is
absorbed. Add the stock or water, chicken pieces and 1 tablespoon of Tabasco®
sauce, bring to a boil then reduce heat and let simmer until chicken and peas
are tender, about 2 hours. Adjust salt to taste at the end of cooking. Serve
over hot cooked rice.
~ Mary
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