Chicken Fricassee

• 1/2 cup flour
• 1 teaspoon pepper
• 2 teaspoons salt
• 1 teaspoon ground sage
• 1/2 teaspoon ground marjoram
• 1 teaspoon paprika
• 3 lbs fryer, cut up
• 1/2 cup oil
• 1 medium onion, sliced
• 1/2 lb fresh mushrooms, sliced
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/4 cup sour cream

1. Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
2. Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
3. Dredge remaining chicken pieces in flour.
4. Shake off excess flour and place on a rack. Reserve any remaining flour.
5. Heat oil to 325u0b0F in a large skillet with a tightly-fitting lid.
6. Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
7. Remove chicken to platter and keep warm.
8. Reduce heat to medium.
9. Pour off all except 2 tablespoons of the oil from the skillet.
10. Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
11. Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
12. Pour in the chicken broth and white wine.
13. Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
14. Continue to cook, stirring constantly, until sauce starts to thicken.
15. Use a whisk to remove lumps if necessary.
16. Return the chicken to the pan and reduce heat to low.
17. Cover and simmer for for 1 hour.
18. Just before serving stir in sour cream and parsley.
19. Serve over rice, mashed potatoes, or egg noodles.

flour, pepper, salt, ground sage, ground marjoram, paprika, fryer, oil, onion, fresh mushrooms, chicken broth, white wine, parsley, sour cream

Taken from www.food.com/recipe/chicken-fricassee-204455 (may not work)