Swiss Chicken with Mushrooms in a Clay Pot

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 desired. 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.