Bring on the Superbowl: Fried Chicken with Mushroom Gravy

There are certain people who are more fun to cook for than others. My friend of Dan is one of these people. He loves food and is very grateful to those who provide it for him. Dan happens to be a huge football fan so Superbowl is a big day for him. I made this chicken for him last year on his hallowed  Sunday…it is so good, I thought I should share it with you for this year. Go Pats (my husband will be so upset if I don’t throw in a plug for his beloved team)!

Mushroom Gravy – Bacon Optional (I suppose)

  • 4 strips of high-quality bacon, cut into match stick pieces
  • 1 c mixed mushrooms, cut into medium dice
  • 1 small yellow onion, cut into finer dice
  • 2 cloves garlic, minced
  • 2 Tbsp fresh thyme or 1 tsp dried
  • 2 Tbsp fresh oregano or 1 tsp dried
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1/2 c  red wine
  • 3 c chicken stock
  • 2 Tbsp fresh parsley (optional)

Spicy Fried Chicken

  • 12 boneless, skinless chicken thighs
  • 2 c flour
  • 1 Tbsp chipotle powder
  • 1 Tbsp dried mustard
  • 1 Tbsp dried thyme
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 3 eggs, beaten
  • enough canola oil to come about 1.5 inches up the side of your flat-bottomed sauté pan

1) Saute your bacon in a large saute pan (big enough to hold all the ingredients for the gravy). When it is starting to brown, add the onions, garlic and mushrooms. Saute over medium heat until the onions start to go soft (you don’t want them to brown).

2) Add the thyme, oregano, salt and pepper. Cook for a few minutes, stirring everything around. Then add the flour and cook for a few minute more.

3) Add the wine and take a second to enjoy the smell. Give your pan a good stir, being sure to scrape up any of the brown bits that have accumulated on the bottom of the pan.

4) Add the chicken stock and simmer for ten minutes or so, stirring frequently. When you are ready to start with the chicken, turn off the head and set aside.

5) Preheat your oven to 350 degrees. Set aside a large baking sheet.

6) In a medium bowl, whisk together the flour, chipotle, mustard, thyme, salt, and pepper.

7) Whisk the three eggs together in a shallow dish.

8) Dredge your chicken pieces in this order: flour, egg, flour (you  may be tempted to skip the first flour step, but I assure you the mess is worth it).

9) In your largest frying/saute pan you have, heat the canola oil on medium high heat until it is very shimmery – a good sign it is nice and hot. Canola oil has a much higher smoke point than olive oil, meaning it will get hotter before it starts to burn. This should give you nice crispy chicken.

10) When your oil is the appropriate temperature, add your chicken pieces – not too many at one time – you don’t want to crowd the pan (you will definitely have to do this in batches). After 3 or 4 minutes turn your chicken over and give it another 3 or 4 minutes.

11) When you are satisfied with your beautiful crispy chicken, place on a the baking sheet and pop into the oven for ten to twelve minutes. Now is a good time to start reheating your gravy on medium-low heat.

12) Retrieve your chicken from the oven. Serve with your beautiful gravy. TIP: I have since learned that to preserve the crispiness of your chicken, it is a good idea to set the chicken on top of the gravy, as opposed to the other way around.

Enjoy!

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