Oven Fried Chicken and Black-Eyed Peas

Oven Fried Chicken and Black-Eyed Peas

My parents were visiting last week so it was a busy week. I didn’t have time really to update the blog. But I did cook a lot. It also happened to be very very warm here last week. By warm I mean like 100 degrees! It wasn’t really the ideal time to be in a kitchen in front of a hot stove in a house with no airconditioning.

Nevertheless, we managed to cook and to eat.

One of my favorite meals we had was oven fried chicken and black-eyed peas. The oven fried chicken recipe came from the September issue of Food and Wine magazine. I am usually skeptical when it comes to oven fried chicken. I would really rather have real fried chicken and eat it only occasionally but this recipe looked really good and the chef that created it, John Currence, had a really interesting story. The recipe did not let us down. It was the most delicious oven fried chicken I have ever had and the pan gravy that goes with it is not to be missed. It made the dish. You can get the whole story and the recipe here:
Food And Wine

To accompany the chicken I made black-eyed peas and white rice.
I love black-eyed peas. I seriously can eat bowl after bowl of these beans and that’s what I have been doing with the leftovers. I even like them for breakfast. I think beans are an excellent way to start the day. I happen to use pork in my beans but if you want to leave that out you can go ahead and leave it out. I recently read an excellent vegetarian recipe for these beans here at 101 Cookbooks that I will be definitely trying soon.
However, the other day I made them the good old fashion way with a big old hambone that I had in my freezer.
Here is the recipe:

I bag dried black-eyed peas, soaked overnight
1 large carrot diced
4 cloves garlic finely chopped.
1 large onion diced
2 TBS olive oil
1 Hamhock or some salt pork
6 cups chicken stock
Salt and pepper

Drain the beans and discard the soaking water. In a large stock pot heat the olive oil and saute the onions, garlic and carrot. Add the pork and cook for a minute or 2. Add the beans and cover with chicken broth. Bring to a boil and then simmer for about an hour.

To serve use a slotted spoon to drain the broth off the beans and serve over rice.

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