Granny's
Chicken
Smothered
In
Black-Eyed
SEASONING MIX
1 Tbs Salt
1 1/2 Tesp Garlic Powder
1 Tesp Dry Mustard
1/2 Tesp Dried Thyme Leaves
1 1/2 Tesp Onion Powder
1 Tesp White Pepper
1 Tesp 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
BLACK EYES
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 tbs Tabasco Sauce
1 tbs Garlic Powder
1 tesp 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 BACK EYES:
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.
How desperately
difficult it is to be honest with oneself. It is much easier to be honest with
other people