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Bayou Chicken & Peas

So, I’ve had this love affair with black-eyed peas since I was a kid. For a long time, I thought black-eyed peas were just a “South’n” thing, but apparently they’re grown & eaten all around the globe! When I cook them by themself, I always put a heavy dosage of Louisiana hot sauce on top and ketchup around the sides of the bowl. I know, I’m weird.

I pulled this recipe out of the box a few weeks ago and thought it sounded insanely delicious…and no surprise there—it was!

Pan-fried, lightly dredged chicken on top of black-eyes peas and mushrooms. Yum. I ate the whole pan myself within three days. 

Don’t forget the hot sauce! 😛

Bayou Chicken & Peas

  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Cajun seasoning
  • 1 lb. chicken breasts, cubed
  • 2 TBS. Butter
  • 2 TBS. canola oil
  • 1/2 lb sliced fresh mushrooms
  • 1/4 cup chopped red onion
  • 3 cans (15.5 oz each) black-eyed peas, drained
  • 1/2 tsp garlic powder
  • 1/4 tsp herbes de Provence
  • 1/2 cup white wine or chicken broth
  • 1 medium tomato, chopped
  1. In large resealable plastic bag, combine flour, salt, pepper and Cajun seasoning. Add chicken, a few pieces at a time, and shake to coat.
  2. In large skillet, brown chicken in oil & butter on all sides, about 4 minutes. 
  3. Remove chicken and set aside. In same skillet, sauté mushrooms and onion until onion is crisp-tender, stirring to loosen brown bits.    
  4. Add peas, garlic powder and herbes de Provence. Transfer to an u greased 13×9″ baking dish. Arrange chicken over the pea mixture, pour wine (or broth) over the chicken and then sprinkle with tomato. Cover & bake @ 325 degrees for one hour or until chicken is done. 

Holy smokes this was good. The chicken ended up being so tender and the perfect combo with the black-eyed peas and mushrooms. Enjoy!

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