Eliza Pinckney'S Chicken Fricassee

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• 1 (3- to 4-pound) broiler-fryer, cut up
• 1/3 cup vegetable oil
• 1 large onion, sliced
• 1 (2 1/2-ounce) jar mushroom caps, drained
• 2 chicken-flavored bouillon cubes
• 3 cups boiling water
• 2 tablespoons catsup
• 1/4 cup commercial sour cream
• 1/4 cup Chablis or other dry white wine
• 1 teaspoon prepared mustard
• Hot cooked noodles
• Chopped fresh parsley (optional)

1. Combine flour, salt, pepper, mace, and nutmeg in a bowl; mix well. Dredge chicken in flour mixture.
2. Heat oil in a large skillet to 325u0b0. Add dredged chicken, and fry 10 to 15 minutes or until golden brown, turning occasionally.
3. Place onion and mushrooms over chicken; cook 5 minutes or until onion and mushrooms are tender. Dissolve bouillon cubes in boiling water; pour over chicken. Cover and simmer over low heat 3 hours or until chicken is tender. Skim off excess fat.
4. Combine catsup, sour cream, wine, and mustard in a small bowl; mix well. Spoon mixture over chicken in skillet, and heat thoroughly. Serve chicken on a bed of hot cooked noodles. Sprinkle with chopped parsley, if desired.
5. Note: If slow cooker is used, brown chicken in a skillet before placing in slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add sauce mixture during last 30 minutes of cooking time.

allpurpose, salt, pepper, ground mace, ground nutmeg, vegetable oil, onion, mushroom caps, chicken, boiling water, catsup, sour cream, chablis, mustard, noodles, fresh parsley

Taken from www.myrecipes.com/recipe/eliza-pinckneys-chicken-fricassee (may not work)