Although Maryland fried chicken is a totally different culinary concept from traditional Southern fried chicken, it certainly qualifies as one of the classic glories of our cookery. Actually, it’s not “fried chicken” at all, since the pieces are just lightly browned before being simmered in liquid and served covered with a cream gravy. When, how, and why the dish evolved remains a secret of history, but it is true that Marylanders have always argued about whether the gravy should be poured over the chicken or served in a sauceboat, and that they’ve always eaten the dish with Maryland Beaten Biscuits. Although not meaning to buck tradition, I must confess that sometimes I’ve made this gravy with buttermilk instead of half-and-half, and love it.
In a paper bag, combine the
In a large, heavy skillet, heat about
Pour off all but 1 tablespoon of liquid from the skillet, reduce the heat to low, add the 1 tablespoon flour, and stir for 3 minutes. Add the half-and-half, increase the heat to moderate, and cook till the gravy is thickened, scraping up any brown bits from the pan. Remove from the heat.
Strain the gravy over the chicken and serve immediately.
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