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Bayou Chicken

 Bayou Chicken
When I came across this recipe many years ago, I knew I had a new-found family favorite on my hands. The chicken always turns out moist and tender.
6 ServingsPrep: 25 min. Bake: 1-1/4 hours


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 3 cans (15-1/2 ounces each) black-eyed peas, drained
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon herbes de Provence
  • 1/2 cup white wine or chicken broth
  • 1 medium tomato, chopped


  • In a large resealable plastic bag, combine the flour, salt, pepper
  • and paprika. Add chicken, a few pieces at a time, and shake to coat.
  • In a large skillet, brown chicken in butter and oil on all sides.
  • Remove and set aside.
  • In the same skillet, saute mushrooms and onion until onion is
  • crisp-tender, stirring to loosen browned bits from pan. Stir in the
  • peas, garlic salt and herbes de Provence. Transfer to an ungreased
  • 13-in. x 9-in. baking dish.
  • Arrange chicken over pea mixture. Pour wine over chicken; sprinkle

2 of 2

Bayou Chicken (continued)

Directions (continued)

  • with tomato. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or
  • until chicken juices run clear. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 417 calories, 23 g fat (7 g saturated fat), 98 mg cholesterol, 612 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.