SC - Fricassee

[THLRenata at aol.com]

I'm from Los Angeles and the closest my family has ever been to the south is
Baltimore (and they moved there from Russia) but the recipe I call Fricassee,
which I got from a friend from Atlanta, calls for the chicken to be dredged in
flour and browned in oil, then add broth, white wine, mushrooms, herbs and
spices and let simmer until the chicken is tender.

The coating on the chicken is not crispy (and I don't have a word for what it
is except delicious) and the gravy is thick and creamy altho no dairy products
have been added.

Renata ::who wishes that it was cool enough to get into the kitchen -- L.A.
temps have been in the 110's with more humidity then us Westerners are used
to!::
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