1 (2 to 4 lb.) cut up frying chicken
1/2 c. flour, seasoned with salt, pepper, and paprika
2 to 3 tbsp. each of oil and butter
1/2 lb. fresh mushrooms
4 tbsp. chopped onion
Garlic salt
Pepper
1/4 tsp. mixed herbs
1/2 c. dry white wine or chicken broth
4 to 5 c. drained blackeyes, cooked or canned (3 - 16 oz. cans)
1 tomatoes, coarsely diced or 1/2 c. diced canned tomatoes (with juice)

Brown floured chicken slowly on both sides, using oil and butter in heavy skillet. Remove chicken and keep warm. In same skillet, cook mushrooms with onions for 10 minutes, sprinkling lightly with garlic salt, pepper, and herbs while cooking. Mix blackeyes, mushrooms, and onions in casserole dish. Arrange. Add tomatoes and liquids. Bake, covered, at 325 degrees for 20 to 30 minutes until chicken is tender.