Chicken Fricassee

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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