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Swiss Chicken with Mushrooms in a Clay Pot

1 fryer chicken, cut up
1/4 cup flour
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp garlic salt
2 tbs olive oil
salt, to taste
pepper, to taste
1 tsp paprika
4 green onions, chopped
12-18 mushrooms, sliced
1/4 cup white wine
1 pint sour cream
1/4 lb swiss cheese, grated

Presoak pot, top and bottom, in water for 15 minutes.

Shake chicken pieces in bag containing the flour, oregano, paprika,
marjoram and garlic salt. Keep the remaining flour mixture.

Brown the chicken pieces in a frying pan, quickly, with the olive
oil. Add the salt and pepper to taste.

Place the browned chicken in the pot, add the chopped green onions
and the sliced mushrooms.

To the chicken drippings in the frying pan, add white wine and half
of the sour cream; heat and thicken with a small amount of the
flour mixture that was previously used to coat the chicken. Pour
this whole mixture over the chicken. Add more salt and pepper if

Spread the grated swiss cheese over the chicken and place the
covered pot in the cold oven. Set the temperature to 480 F and
cook for approx 45 minutes (depending on the amount of chicken you
are cooking. I'd check after 30-35 minutes).

When chicken is done, remove pot from the oven and pour off the
sauce (carefully) into a sauce pan. Thicken the sauce with the
remaining sour cream and a small amount of the left-over flour from
the coating step. Serve the sauce with the chicken.


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