Chicken Fricassee

Ingredients

12 cup flour
1 teaspoon pepper
2 teaspoons salt
1 teaspoon sage, ground
12 teaspoon marjoram, ground
1 teaspoon paprika
3 lbs fryer, cut up
12 cup oil
1 medium onion, sliced,
12 lb mushrooms, sliced, fresh,
2 cups chicken broth
12 cup dry white wine
14 cup parsley, fresh, chopped
14 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 325 degrees F 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.