"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHICKEN AND BLACK-EYED PEA STEW, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson
Added: Saturday, January 20, 2007



1 tablespooon vegetable oil
3 pounds chicken parts
3 cups chicken broth
4 cups chopped tomatoes (with juice)
2 cups sliced fresh or frozen okra
2 cups fresh or frozen black-eyed peas
1 cup sliced carrots
1 cup fresh or frozen corn
1 cup chopped onion
1/2 cup chopped green pepper
3 cloves garlic, crushed
4 teaspoons pepper sauce
Salt and pepper to taste
1 teaspoon dried thyme, crushed
1 bay leaf
1/2 cup all-purpose flour
3/4 cup water
Hot cooked rice
Sliced grren onions

Cook chicken parts over medium heat in oil until brown on all sides in large heavy pan or Dutch oven; spoon off fat. Add chicken broth, vegetables, garlic, pepper sauce, salt, thyme and bay leaf. heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 15 to 20 minutes. Mix water and flour together until smooth in small bowl. Slowly and flour mixture to stew, stirring constantly to prevent lumps. Cook until mixture thicken, stirring often. Serve with rice. Carnish with green onions if desired

Yields 6 servings.




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