1 Chicken fryer, cut up
1/4 c Flour
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Garlic salt
2 tb Olive oil
Salt, to taste
Pepper, to taste
1 ts Paprika
4 Green onions, diced
18 Mushrooms, sliced thin
1/4 c Dry white wine
1/2 pt Sour cream
1/4 lb Swiss cheese
Presoak top and bottom of clay pot for 15 min, or just top if bottom
is glazed. Shake chicken in bag containing flour and herbs including
garlic salt. Set aside any remaining seasoned flour. Brown chicken
in frying pan - quickly - in olive oil, adding salt and pepper to
taste.
Place browned chicken in pot and add diced onions and sliced
mushrooms.
To chicken drippings in saucepan, add white wine and 1/4 pint sour
cream, heat and thicken with small amount of seasoned flour that is
left over. Pour over chicken. Salt and pepper to taste. Add grated
swiss cheese to chicken. Place covered pot in cold oven. Set
temperature to 480 degrees. Cook 45 minutes.
Remove from oven, pour off sauce into saucepan and thicken with 1/4
pint of sour cream and small amount of left over seasoning flour.
Serve with chicken or over rice.
