Bayou Chicken

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped onion
• 3 cans (15-1/2 ounces each) black-eyed peas, drained
• 1/2 teaspoon garlic salt
• 1/4 teaspoon herbes de Provence
• 1/2 cup white wine or chicken broth
• 1 medium tomato, chopped

1. In a large resealable plastic bag, combine the flour, salt, pepper and paprika. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter and oil on all sides. Remove and set aside.
2. In the same skillet, saute mushrooms and onion until onion is crisp-tender, stirring to loosen browned bits from pan. Stir in the peas, garlic salt and herbes de Provence. Transfer to an ungreased 13-in. x 9-in. baking dish.
3. Arrange chicken over pea mixture. Pour wine over chicken; sprinkle with tomato. Cover and bake at 325u0b0 for 1-1/4 to 1-1/2 hours or until chicken juices run clear.

allpurpose, salt, pepper, paprika, chicken, butter, canola oil, mushrooms, onion, blackeyed peas, garlic salt, herbes, white wine, tomato

Taken from www.tasteofhome.com/recipes/bayou-chicken/ (may not work)