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
- In large resealable plastic bag, combine flour, salt, pepper and Cajun seasoning. Add chicken, a few pieces at a time, and shake to coat.
- In large skillet, brown chicken in oil & butter on all sides, about 4 minutes.
- Remove chicken and set aside. In same skillet, sauté mushrooms and onion until onion is crisp-tender, stirring to loosen brown bits.
- 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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