*  Exported from  MasterCook II  *

                  Chicken Smothered With Black-Eyed Peas

Recipe By     : Cajun Country Recipes
Serving Size  : 10   Preparation Time :0:45
Categories    : Cajun/Creole                     Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         -- <SEASONING MIX>
   1      Tablespoon    Salt
   1 1/2  Teaspoons     Garlic Powder
   1      Teaspoon      Dry Mustard
     1/2  Teaspoon      Dried Thyme Leaves
   1 1/2  Teaspoons     Onion Powder
   1      Teaspoon      White Pepper
   1      Teaspoon      Sage
                         -- <CHICKEN>
   1      4 Pound       Roasting Hen -- cut in 8 -10 pieces
   1      C             All-Purpose Flour
   9      slice         Bacon -- cut into pieces
   2 1/2  C             Onion -- finely chopped
                        Vegetable Cooking Oil For Frying
                         -- <BLACKEYES>
   9      slice         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

FOR THE SEASONING MIX:
Mix all ingredients thoroughly in small bowl.  set aside.


FOR THE CHICKEN:

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.

FOR THE BACKEYES:

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.

Festival: Cajun Riviera Festival; August 11-13, 1995.

Recipe: Puddy Solina.

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Nutr. Assoc. : 0 0 0 0 3159 0 0 0 0 4762 0 0 0 0 0 0 0 0 2273 0 0 0 0
1471 0 0 342 0