Oven-Fried Chicken with Sweet Onion-Mushroom Gravy

Name: Oven-Fried Chicken with Sweet Onion-Mushroom Gravy
Prep time: 5 h 55 min
Cook time: 5 h 55 min
Total time: 5 h 55 min
Yield: 5
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 118 milliliters packed brown sugar; 1 Tbsp butter; 118 milliliters buttermilk; 414 milliliters chicken broth; 1 Tbsp Dijon mustard; 1 dried bay leaf; 1 egg; 2 Tbsps all-purpose flour; 2 teaspoons chopped fresh sage leaves or 1/4 teaspoon dried sage leaves; 2 cloves garlic, smashed; 1 teaspoon packed light brown sugar; 1 Tbsp molasses; 118 milliliters finely chopped mushrooms; 1 Tbsp paprika; 2 teaspoons freshly ground pepper; 0 teaspoons salt; 680 grams boneless skinless chicken breast halves (about; 454 grams boneless skinless chicken thighs (about; 355 milliliters large sweet onion, thinly sliced; 2 teaspoons vegetable oil; 59 milliliters dry white wine or nonalcoholic wine

Oven-Fried Chicken with Sweet Onion-Mushroom Gravy might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 50g of protein, 13g of fat, and a total of 476 calories. This recipe serves 5. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours and 55 minutes. A mixture of butter, bay leaf, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the molasses you could follow this main course with the Molasses Cookie Mix as a dessert.

Instructions

In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk.

Ingredients you will need

Buttermilk

Brine

Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes.

Ingredients you will need

Buttermilk

Spices

Salt

Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.

Ingredients you will need

Whole Chicken

In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper.

Ingredients you will need

Ground Black Pepper

All Purpose Flour

Place large wire rack on 15x10x1-inch pan.

Equipment you will use

Wire Rack

Frying Pan

Remove chicken from brine and pat dry on paper towels.

Ingredients you will need

Whole Chicken

Brine

Equipment you will use

Paper Towels

Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat.

Ingredients you will need

Chicken Pieces

Seasoned Flour

Shake

Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes.

Ingredients you will need

Seasoned Flour

Whole Chicken

Brine

Equipment you will use

Wire Rack

In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended.

Ingredients you will need

Baking Soda

Mustard

Egg

Equipment you will use

Whisk

Bowl

Add 1/2 cup buttermilk and beat well until blended.

Ingredients you will need

Buttermilk

Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack.

Ingredients you will need

Seasoned Flour

Whole Chicken

Dip

Egg

Equipment you will use

Wire Rack

Adjust oven rack to middle position.

Equipment you will use

Oven

Heat oven to 425°F.

Equipment you will use

Oven

Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Remove pan from oven and place chicken in melted butter in pan.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Oven

Frying Pan

Bake 20 minutes.

Equipment you will use

Oven

Remove from oven and turn chicken pieces over.

Ingredients you will need

Chicken Pieces

Equipment you will use

Oven

Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs).

Ingredients you will need

Whole Chicken

Juice

Equipment you will use

Oven

As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.)

Ingredients you will need

Brown Sugar

Onion

Salt

Remove onion from skillet, using slotted spoon; set onion aside.

Ingredients you will need

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly.

Ingredients you will need

Mushrooms

All Purpose Flour

Onion

Sage