Bayou Blackened Chicken - cooking recipe

Ingredients

1 frying chicken, cut up (2 to 4 lb.)
2 or 3 Tbsp. each oil and butter
1/2 c. dry white wine or chicken broth
1 tomato, coarsely diced or 1/2 c. diced canned tomatoes with juice
1/2 lb. fresh mushrooms
1/4 tsp. mixed herbs
4 Tbsp. chopped onions
4 to 5 c. cooked or canned black-eyed peas, drained
1/2 c. flour, seasoned with salt, pepper and paprika
dash of garlic salt and pepper

Preparation

Dry chicken pieces and coat with seasoned flour.
Heat oil and butter in large heavy skillet.
Brown chicken slowly on both sides. When brown, remove from skillet.
In small skillet, add more oil and butter if needed, cook mushrooms and chopped onions about 10 minutes.
Sprinkle with garlic, salt, pepper and herbs while cooking.
Add wine or broth and black-eyes.
Heat just to boiling. Arrange chicken on top, pushing pieces into beans a bit.
Add tomatoes and juice (1/4 cup).
Cover and simmer 10 minutes until chicken is tender.