Braised Chicken And Cabbage

• 2 slices bacon, cut in small pieces
• 4 whole chicken legs (skin removed)
• 1/4 c. water
• 1 envelope onion-mushroom soup mix (1.8 oz. box of 2)
• 4 c. cabbage, shredded
• 2 medium-size carrots (1 c.)
• 1 tsp. dried thyme
• 1 (16 oz.) can black-eyed peas, rinsed and drained

1. Cook bacon until crisp.
2. Remove chicken from bones.
3. Add chicken to drippings from bacon and turn once 6 to 8 minutes until colored and brown.
4. Remove chicken.
5. Add water and stir to scrape up brown bits on bottom of pans.
6. Stir in soup mix, cabbage, carrots, thyme and bacon.
7. Return chicken to pot.
8. Cover and cook over medium-low heat 35 to 45 minutes.
9. Stir occasionally until vegetables are tender and chicken is light.
10. Stir in black-eyed peas until cooked through (taste peas for tenderness).
11. Makes 4 servings, 381 calories, 38 g protein, 13 g fat.

bacon, chicken, water, onionmushroom soup mix, cabbage, carrots, thyme, blackeyed peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716109 (may not work)