CHICKEN FRICASSEE
Make and share this Chicken Fricassee recipe from Food.com.
Provided by Patty Mae
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 755.7, Fat 55.2, SaturatedFat 13.6, Cholesterol 174.5, Sodium 1199, Carbohydrate 13, Fiber 1.3, Sugar 1.9, Protein 46.8
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