 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
When I came across this recipe many years ago, I knew I had a new-found family favorite on my hands. The chicken always turns out moist and tender. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 tablespoons butter |
2 tablespoons canola oil |
1/2 pound sliced fresh mushrooms |
1/4 cup chopped onion |
3 cans (15-1/2 ounces each) black-eyed peas, drained |
1/2 teaspoon garlic salt |
1/4 teaspoon herbes de provence |
1/2 cup white wine or chicken broth |
1 medium tomato, chopped |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, pepper and paprika. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter and oil on all sides. Remove and set aside.
2. In the same skillet, saute mushrooms and onion until onion is crisp-tender, stirring to loosen browned bits from pan. Stir in the peas, garlic salt and herbes de Provence. Transfer to an ungreased 13-in. x 9-in. baking dish.
3. Arrange chicken over pea mixture. Pour wine over chicken; sprinkle with tomato. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until chicken juices run clear. Yield: 6 servings.
|
|