Oven-Fried Chicken with Sweet Onion-Mushroom Gravy

Health score
31%
Oven-Fried Chicken with Sweet Onion-Mushroom Gravy
355 min.
5
867kcal

Suggestions


Indulge in the comforting flavors of Oven-Fried Chicken with Sweet Onion-Mushroom Gravy, a dish that promises to elevate your lunch or dinner experience. This recipe combines the crispy, golden-brown goodness of oven-fried chicken with a rich, savory gravy that features the sweetness of caramelized onions and earthy mushrooms. Perfect for family gatherings or a cozy weeknight meal, this dish serves five and is sure to impress your guests.

The secret to the chicken's incredible flavor lies in a flavorful brine, infused with a blend of salt, brown sugar, and spices, which tenderizes the meat and enhances its taste. After a brief marination, the chicken is coated in a seasoned flour mixture and baked to perfection, resulting in a crispy exterior that rivals traditional frying but with less guilt.

As the chicken bakes, the aroma of sautéed onions and mushrooms fills your kitchen, creating an irresistible atmosphere. The gravy, made from the drippings and a splash of white wine, adds a luxurious touch that complements the chicken beautifully. With a caloric breakdown that balances protein, fat, and carbohydrates, this dish is not only delicious but also satisfying. Treat yourself and your loved ones to this delightful meal that brings warmth and joy to the table!

Ingredients

  • tablespoons salt 
  • 0.5 cup brown sugar packed
  • tablespoon blackstrap molasses 
  • tablespoon paprika 
  • cloves garlic smashed
  •  bay leaves dried
  • 3.5 cups buttermilk 
  • 1.5 lb chicken breast halves boneless skinless
  • lb chicken thighs boneless skinless
  • cups flour all-purpose
  • teaspoons pepper freshly ground
  •  eggs 
  • 1.5 teaspoons double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • tablespoons dijon mustard 
  • 0.5 cup buttermilk 
  • 0.3 cup butter 
  • teaspoons vegetable oil 
  • tablespoon butter 
  • 1.5 cups onion sweet thinly sliced
  • teaspoon brown sugar light packed
  • 0.3 teaspoon salt 
  • tablespoon butter 
  • 0.5 cup mushrooms finely chopped
  • 0.3 cup wine dry white
  • tablespoons flour all-purpose
  • 1.5 teaspoons sage dried fresh chopped
  • 1.8 cups chicken broth 

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • whisk
  • wire rack
  • slotted spoon

Directions

  1. In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk.
  2. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes.
  3. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.
  4. In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper.
  5. Place large wire rack on 15x10x1-inch pan.
  6. Remove chicken from brine and pat dry on paper towels.
  7. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat.
  8. 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.
  9. In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended.
  10. Add 1/2 cup buttermilk and beat well until blended.
  11. 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.
  12. Adjust oven rack to middle position.
  13. Heat oven to 425°F.
  14. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.
  15. Remove pan from oven and place chicken in melted butter in pan.
  16. Bake 20 minutes.
  17. Remove from oven and turn chicken pieces over.
  18. 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).
  19. As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling.
  20. 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.)
  21. Remove onion from skillet, using slotted spoon; set onion aside.
  22. 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.
  23. 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.
  24. Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened.
  25. Serve gravy with chicken.

Nutrition Facts

Calories867kcal
Protein28.63%
Fat32.84%
Carbs38.53%

Properties

Glycemic Index
130.8
Glycemic Load
34.16
Inflammation Score
-9
Nutrition Score
42.104782394741%

Flavonoids

Malvidin
0.01mg
Catechin
0.09mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.04mg
Hesperetin
0.05mg
Naringenin
0.05mg
Kaempferol
0.55mg
Myricetin
0.57mg
Quercetin
7mg

Nutrients percent of daily need

Calories:866.7kcal
43.34%
Fat:31.1g
47.85%
Saturated Fat:14.78g
92.39%
Carbohydrates:82.13g
27.38%
Net Carbohydrates:79.27g
28.83%
Sugar:37.93g
42.15%
Cholesterol:265.22mg
88.41%
Sodium:4003.79mg
174.08%
Alcohol:1.24g
100%
Alcohol %:0.23%
100%
Protein:61.01g
122.01%
Selenium:95.78µg
136.82%
Vitamin B3:23.42mg
117.08%
Copper:2.17mg
108.31%
Vitamin B6:1.7mg
84.75%
Phosphorus:763.43mg
76.34%
Vitamin B2:1.06mg
62.12%
Vitamin B1:0.74mg
49.45%
Vitamin B5:4.47mg
44.71%
Manganese:0.8mg
40.05%
Calcium:381.32mg
38.13%
Potassium:1312.93mg
37.51%
Folate:134.43µg
33.61%
Vitamin B12:1.86µg
31.06%
Vitamin A:1550.03IU
31%
Iron:5.19mg
28.84%
Magnesium:114.48mg
28.62%
Zinc:3.72mg
24.82%
Vitamin D:2.83µg
18.85%
Fiber:2.85g
11.42%
Vitamin E:1.69mg
11.28%
Vitamin K:10.85µg
10.34%
Vitamin C:4.55mg
5.51%