Chicken La Maryland

Chicken à la Maryland

Origin:

Chicken à la Maryland is a classic American dish that originated in the state of Maryland in the late 19th century. It is believed to have been created by a chef at the Hotel Rennert in Baltimore.

Description:

Chicken à la Maryland is a whole chicken that is fried and then baked in a creamy sauce. The chicken is typically seasoned with salt, pepper, and paprika, and the sauce is made with butter, flour, milk, and cream. The dish is often garnished with parsley and lemon wedges.

Preparation:

1. Prepare the chicken: Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings). Season the chicken with salt, pepper, and paprika.

2. Fry the chicken: Heat a large skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides.

3. Make the sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream until the sauce is smooth. Bring the sauce to a simmer and cook until thickened.

4. Bake the chicken: Preheat the oven to 350°F (175°C). Transfer the chicken pieces to a baking dish and pour the sauce over them. Bake for 30-45 minutes, or until the chicken is cooked through and the sauce is bubbly.

5. Garnish and serve: Garnish the chicken with parsley and lemon wedges. Serve immediately.

Variations:

There are many variations of chicken à la Maryland. Some common variations include:

Serving Suggestions:

Chicken à la Maryland is typically served with mashed potatoes, rice, or noodles. It can also be served with a side of vegetables, such as green beans, asparagus, or carrots.

Nutritional Information:

A serving of chicken à la Maryland (1/4 of a whole chicken) contains approximately: