Special Easy Chicken

By carvalhohm

Ingredients

• 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

Preparation

Step 1

Lightly dredge chicken in seasoned flour.

Heat butter and oil in large Dutch oven or 2 large skillets and cook chicken over medium heat, turning, until golden brown. Remove chicken and keep warm.

Saute onion in Dutch oven (or one of the skillets) for about 5 minutes or until tender. Add remaining ingredients except tomato, and bring to boil. Add chicken pieces to pan, pressing chicken down into peas, and sprinkle tomato over top.

Cover and simmer for 35 to 40 minutes or until chicken is fork-tender.