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1
Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
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2
Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
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3
Dredge remaining chicken pieces in flour.
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4
Shake off excess flour and place on a rack. Reserve any remaining flour.
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5
Heat oil to 325u00b0F in a large skillet with a tightly-fitting lid.
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6
Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
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7
Remove chicken to platter and keep warm.
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8
Reduce heat to medium.
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9
Pour off all except 2 tablespoons of the oil from the skillet.
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10
Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
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11
Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
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12
Pour in the chicken broth and white wine.
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13
Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
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14
Continue to cook, stirring constantly, until sauce starts to thicken.
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15
Use a whisk to remove lumps if necessary.
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16
Return the chicken to the pan and reduce heat to low.
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17
Cover and simmer for for 1 hour.
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18
Just before serving stir in sour cream and parsley.
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19
Serve over rice, mashed potatoes, or egg noodles.
