CHICKEN SMOTHERED WITH BLACK-EYED PEAS
Makes 4 to 6 servings
5 tablespoons Chef Paul Prudhomme's Poultry Magic
1 (4-pound) stewing or roasting hen, cut into 8 to 10 pieces
1 cup all-purpose flour
Vegetable oil for frying
1/4 cup chicken fat (preferred), pork lard or shortening
9 slices bacon, cut into 1/2 inch pieces
2-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
3 bay leaves
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce
1 pound dried black-eyed peas
1 teaspoon rubbed sage
11 cups Basic Chicken Stock or water
About 3 cups hot cooked rice (preferably converted)
Sprinkle a total of about 1 tablespoon of the Poultry Magic evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2-1/2 teaspoons of the Poultry Magic with the flour in a plastic or paper bag, mixing well. Set aside. In a large skillet heat 1/2 inch oil to 350 over
high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350.) Drain
on paper towels and set aside. In a 5-1/2 quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of the Magic Pepper Sauce.
Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus 1/2 teaspoon Poultry Magic and the sage, stirring well; cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring
often. Add the stock, chicken pieces and remaining 1 tablespoon Magic Pepper Sauce; bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1-1/2 to 2 hours, stirring occasionally. (Note: cooking time will vary according to toughness of hen.) If desired, adjust
seasoning toward the end of cooking time with additional Poultry Magic. Meanwhile, heat the serving plates in a 250 oven. To serve, place 1 to 2 pieces of chicken on each heated serving plate. Mound about 1/2 cup rice to the side, then top the rice with about 1/2 cup peas. Spoon extra sauce
over the peas and chicken.
Copyright 1993 by Paul Prudhomme
