Eliza Pinckney's Chicken Fricassee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground mace |
1/4 teaspoon ground nutmeg |
1 (3- to 4-pound) broiler-fryer, cut up |
1/3 cup vegetable oil |
1 large onion, sliced |
1 (2 1/2-ounce) jar mushroom caps, drained |
2 chicken-flavored bouillon cubes |
3 cups boiling water |
2 tablespoons catsup |
1/4 cup commercial sour cream |
1/4 cup chablis or other dry white wine |
1 teaspoon prepared mustard |
hot cooked noodles |
chopped fresh parsley (optional) |
Directions:
1. Combine flour, salt, pepper, mace, and nutmeg in a bowl; mix well. Dredge chicken in flour mixture.
2. Heat oil in a large skillet to 325°. Add dredged chicken, and fry 10 to 15 minutes or until golden brown, turning occasionally.
3. Place onion and mushrooms over chicken; cook 5 minutes or until onion and mushrooms are tender. Dissolve bouillon cubes in boiling water; pour over chicken. Cover and simmer over low heat 3 hours or until chicken is tender. Skim off excess fat.
4. Combine catsup, sour cream, wine, and mustard in a small bowl; mix well. Spoon mixture over chicken in skillet, and heat thoroughly. Serve chicken on a bed of hot cooked noodles. Sprinkle with chopped parsley, if desired.
5. Note: If slow cooker is used, brown chicken in a skillet before placing in slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add sauce mixture during last 30 minutes of cooking time.
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