1/2 cup olive oil
4 ounces boneless chicken wings
2 medium carrots
8 eggs
2 whole cloves garlic, minced
3 onion, thinly sliced, seeded and cut into wedges
1 teaspoon dried oregano
2 teaspoons salt and pepper to taste
2 tablespoons all-purpose flour
1 medium spinach - rinsed and dried
1/2 teaspoon paprika
1 pound pound sausage, cooked, chopped and diced
1 tablespoon active dry mustard
1 teaspoon salt
1 (7 ounce) can pitted black eyed peas, drained with liquid reserved
In a medium bowl, mix olive oil, chicken, carrots, eggs, garlic, onion, oregano, salt and pepper. Shape into 1 1-inch thick rounds.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Fry chicken in oil until golden brown. Remove from pan, flaked, and drain on paper towels.
In a large bowl, combine remaining ingredients.
Heat a 10x7 inch measuring dish over medium saucepan or in the bottom of a medium skillet. Pour any drips over chicken and vegetables in cream mixture. Sprinkle glaze over chicken, and place in oven to heat through.
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