Recipe

Chicken Fricassee Recipe

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Ingredients

Directions

Step #1 Combine flour, pepper, marjoram, salt, sage, & paprika in a bowl; mix well.
Step #2 Set aside the back, neck, & giblets of the chicken to be used for soup or frozen for later use.
Step #3 Dredge remaining chicken pieces in flour.
Step #4 Shake off excess flour & place on a rack.
Step #5 Reserve any remaining flour.
Step #6 Heat oil to 325ºF In a large-ish skillet with a tightly-fitting lid.
Step #7 Add dredged chicken & fry 10 to 15 mins until golden brown, turning every once in awhile.
Step #8 Remove chicken to platter & keep warm.
Step #9 Reduce heat to medium.
Step #10 Pour off all except 2 tbsps of the oil from the skillet.
Step #11 Add 2 tbsps of the reserved flour mixture to the skillet & cook, stirring frequently, until the flour turns golden brown.
Step #12 Add the onions & mushrooms & continue to cook, stirring constantly, until the onions are translucent.
Step #13 Pour in the chicken broth & white wine.
Step #14 Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
Step #15 Continue to cook, stirring constantly, until sauce starts to thicken.
Step #16 Use a whisk to remove lumps if necessary.
Step #17 Return the chicken to the pan & reduce heat to low.
Step #18 Cover up & let simmer for for 1 hr.
Step #19 Just before serving stir in the sour cream & parsley.
Step #20 Serve over rice, mashed potatoes, or egg noodles.
Enjoy the Chicken Fricassee recipe

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