Special Easy Chicken

SERVES: 4

COOK TIME: 50 Min

Really easy, really homey. I sometimes use wine instead of the chicken broth to give it a little different taste; you can even use just water if you don't have broth.

What You'll Need

1 (3- to 4-pound) chicken, cut into 8 pieces
All-purpose flour, seasoned with salt, pepper, and paprika, for dredging
3 tablespoons butter
3 tablespoons vegetable oil
1/2 cup chopped onion
2 cans (15-1/2 ounces each) black-eyed peas, undrained
1/2 cup chicken broth
1/2 teaspoon dried oregano, tarragon, or thyme
1 medium-sized fresh tomato, chopped

What to Do

Lightly dredge the chicken in the seasoned flour.
Heat the butter and oil in a large Dutch oven or 2 large skillets and cook chicken over medium heat, turning, until golden brown. Remove chicken and keep warm.
Saut the onion in the Dutch oven (or one of the skillets) for about 5 minutes or until tender. Add remaining ingredients except tomato, and bring to a boil. Add chicken pieces to the pan, pressing chicken down into the peas, and sprinkle the tomato over the top.
Cover and simmer for 35 to 40 minutes or until chicken is fork-tender.