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Coat the chicken.
Combine the flour, salt, black pepper, garlic powder, paprika, nutmeg, mace, and marjoram. Lightly coat the chicken in the seasoned flour, shaking off any excess.
Sear the chicken.
Heat the oil or fat in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear on both sides until nicely browned and some of the chicken fat begins to render. Remove and set aside.
Cook the onion.
Add the diced onion to the same pan and cook for about 4-5 minutes, until softened.
Deglaze.
Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let the wine cook down for 2-3 minutes.
Braise the chicken.
Pour in the chicken stock and return the chicken to the pan. Bring to a gentle simmer, cover, and cook for about 40-45 minutes, or until the chicken is tender and cooked through.
Make the cream sauce.
Pour in the heavy cream and stir to combine.
Simmer uncovered for another 5-10 minutes, allowing the sauce to reduce and thicken until creamy.
Finish. Add the lemon juice and fresh or dried parsley. Taste and adjust the salt and pepper as needed. Serve hot with biscuits, spooning plenty of the creamy fricassee gravy over the chicken and biscuits.