Coat chicken pieces with seasoned flour. In a heavy skillet, heat oil and arrange chicken pieces, skin side down, in oil. Brown on both sides. Add onion, garlic, water and parsley. Cover and cook over low heat until chicken is tender, about 1-½ hours. If necessary, add additional water. Yield: 4 servings.
VARIATION: Substitute turkey necks and wings for chicken.
Your Chicken Backs and Wings Fricassee is ready. Good luck!
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