The Chicken Maryland is my favourite piece of a chook
I’m definitely a thigh man when it comes to chook. Chicken breasts do nothing for me. Chook breasts are dry and stringy whereas the dark meat of the thigh is tender, moist and luxurious. The Maryland also has the drumstick and like any kid, meat on a stick is a good thing. I’ll also reveal (again) I love the cloaca. When roasted or deep fried, the fatty crispy goodness is to die for.
I bet it comes as no surprise that I like a creamy buttery sauce with my chicken.
Chicken Maryland with a creamy #powerofmushrooms sauce
Recipe Type: Simple comfort food
Cuisine: Australian dude food
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This is a simple recipe that can be made when you get home and be eating within about 90 minutes of getting your belt off.
Ingredients
- Chicken Maryland
- Onion
- Pumpkin
- Mushrooms
- Chicken stock
- White wine
- Pouring cream
- Butter
- Salt
- Pepper
- Chilli flakes
Instructions
- Heat an oven to 150 °C
- Chop an onion in half and put both halves into a large frying pan
- Place a Chicken Maryland on each piece of onion to elevate it off the frying pan
- Add a big wedge of pumpkin
- Season with salt, pepper and chilli flakes
- Put in the oven for 60 minutes
- Pull the frying pan out and place the chicken on a plate to rest for 20 minutes
- Put the pumpkin in a warm place
- Place the drying pan on the stove top and turn the heat up high
- Add some sliced mushrooms
- Stir all the stuck on bits and cook off the water from the chicken
- Add a splash of white wine to deglase the pan
- When the alcohol has cooked off add some pouring cream
- When the cream has thickened a little add a good nob of butter
- Take the pan off the heat and sppon mushrooms and sauce onto the chicken
- Capture an image
- Eat the meal
- Wash the dishes
- Write the recipe while watching MasterChef
- Blog and hope people like the recipe and make a comment
Notes
Perfect for anyone who likes the dark luxurious tender juicy meat of the thigh.
If you have any comments or questions please send me a comment in the space below.
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My family says the same but I like both pieces. They’re quite different in texture and flavour though. The sauce sounds great! Perhaps some quantities would help for those new to cooking?
Thanks Lorraine. I’ll try in future recipe posts to add more detail 🙂