Recipe: Bayou Cajun Blackeye Chicken

Recipes using McCormick Italian Seasoning

• 1 cut-up frying chicken or 2 to 4 pounds thighs and drumsticks, skinned
• 1/2 cup flour, seasoned with salt, pepper, paprika and a little cayenne
• 2 to 3 tbsp margarine
• 2 to 3 tbsp olive
• 1/2 pound fresh mushrooms, sliced thickly
• 4 tbsp chopped onion
• Garlic salt
• Pepper to taste
• 1/2 tsp Italian Seasoning
• 1/2 cup dry white wine or chicken broth
• 4 to 5 cups drained black-eyes (3-16 oz. cans)
• 1/2 Cup diced canned tomato with juice

1. Brown floured chicken slowly on both sides using oil and margarine in a heavy skillet.
2. Remove chicken and keep warm.
3. In same skillet cook mushrooms with onions for 10 minutes, sprinkling lightly with garlic salt, pepper, and Italian Seasoning while cooking.
4. Mix black eye peas, mushrooms, and onions in casserole dish.
5. Arrange chicken around the top.
6. Cover and bake at 325° F. for 20 to 30 minutes until chicken is good and tender.