Posted by & filed under Gourmet, Local and Specialty, Meats, Product.

At our Louisville location we are fortunate enough to have an in-house chef who creates tasty, nutritious meals for us daily.  Chef Marsha has worked the restaurant scene in Louisville and worked for Creation Gardens a few years back.  She came back to us last year to head up our lunch program.  Her meals are inventive, colorful, nutritious and, most of all, delicious!  She created a recent dish that many of us just had to have the recipe for.  We thought we’d share it with you!

Garlicky Black Pepper Chicken and Black Eyed Peas Stew

 

For the Black-eyed peas:

4 bacon slices (do yourself a favor, buy the good, thick sliced bacon)

4 scallions, chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

1/2 medium green bell pepper, chopped

2 large garlic cloves, finely chopped

2 bay leaves

1 teaspoon fresh thyme

1/8 teaspoon hot red pepper flakes

2 (15 oz.) cans black-eyed peas, drained and rinsed

1 3/4 cups reduced sodium chicken broth

For the Chicken:

3 Tablespoons extra virgin olive oil

1 pound boneless skinless chicken breasts – diced

3 large garlic cloves, finely chopped

1/2 cup dry white wine

Make the black-eyed peas:

Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp.  Transfer bacon to a plate, then tear into small pieces.

Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red pepper flakes, 1/8 teaspoon salt and 1/4 teaspoon pepper in the bacon fat (Yum!) over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.  Add black-eyed peas and broth and simmer 5 minutes.  Transfer to a bowl.

Make the chicken:

Heat oil in skillet over medium-high heat until it shimmers.  Season chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper.  Cook chicken with garlic, stirring occasionally until cooked.  Add wine and bring to a boil, then simmer 2 minutes.  Add bacon and black-eyed pea mixture and simmer until just heated through.  Discard bay leaves.

Serve however you want, but I think this would go great with some cast iron skillet cornbread.

Until next time!