Braised Chicken And Cabbage

1. 1

   Cook bacon until crisp.

2. 2

   Remove chicken from bones.

3. 3

   Add chicken to drippings from bacon and turn once 6 to 8 minutes until colored and brown.

4. 4

   Remove chicken.

5. 5

   Add water and stir to scrape up brown bits on bottom of pans.

6. 6

   Stir in soup mix, cabbage, carrots, thyme and bacon.

7. 7

   Return chicken to pot.

8. 8

   Cover and cook over medium-low heat 35 to 45 minutes.

9. 9

   Stir occasionally until vegetables are tender and chicken is light.

10. 10

    Stir in black-eyed peas until cooked through (taste peas for tenderness).

11. 11

    Makes 4 servings, 381 calories, 38 g protein, 13 g fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.