Chicken Fricassee
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
directions
- Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
- Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
- Dredge remaining chicken pieces in flour.
- Shake off excess flour and place on a rack. Reserve any remaining flour.
- Heat oil to 325ºF in a large skillet with a tightly-fitting lid.
- Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
- Remove chicken to platter and keep warm.
- Reduce heat to medium.
- Pour off all except 2 tablespoons of the oil from the skillet.
- Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
- Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
- Pour in the chicken broth and white wine.
- Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
- Continue to cook, stirring constantly, until sauce starts to thicken.
- Use a whisk to remove lumps if necessary.
- Return the chicken to the pan and reduce heat to low.
- Cover and simmer for for 1 hour.
- Just before serving stir in sour cream and parsley.
- Serve over rice, mashed potatoes, or egg noodles.
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RECIPE SUBMITTED BY
I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make.
While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well.
I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent.
It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it!
All of the recipes I've posted here are original unless stated otherwise in the description.