Chicken Maryland Recipes

Steps:

• Place flour, salt, pepper and paprika in a zippered plastic bag.
• Add chicken thighs and shake to coat.
• Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
• Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
• Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

Steps:

• In a medium skillet, melt butter and heat together with olive oil.
• Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
• Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
• Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
• If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

Steps:

• Put the chicken in the oven to cook following manufactures guidelines.
• Make the sweetcorn fritters by sifting the flour into a bowl with the salt and pepper. Add the eggs and a little water to make a thick batter whisking until no lumps remain.
• Add the sweetcorn and spring onions and mix well. Set aside.
• Coat the tomato halves and the bananas in seasoned flour.
• Put a frying pan on a medium heat and spray with oil. In batches, place spoonfuls of the sweetcorn mixture into the pan and fry for a few minutes until little bubbles appear on the surface. Flip over and cook the other side for a few more minutes. Keep warm in the oven whilst you make the rest.
• When the chicken is almost ready, spray more oil into the pan and cook the tomatoes, cut side down until slightly crispy and browned. Keep warm in the oven.
• Cook the bananas in the same way until patched with brown but not mushy.
• Serve everything together and Enjoy!
• I love this meal.

Steps:

• Rinse chicken pieces and dry.
• Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
• Place butter in a skillet and melt.
• Put floured chicken parts in skillet and brown quickly on all sides.
• Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
• Remove lid and let chicken fry slowly.
• Serve piping hot.

Steps:

• Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
• Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
• Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
• Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
• To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).

Steps:

• Preheat oven to 160°C.
• Season the centre of a 3 day old loaf (crumble the bread or give it a quick blitz in a food processor) with freshly cracked black pepper and lake salt.
• Combine mustard mix ingredients in a bowl and mix thoroughly.
• Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
• Place skin side up (in a shallow baking tray and dob the breadcrumbs with small dots of the butter and then sprinkle with sweet paprika.
• Bake slowly for 1 to 1 1/4 hours (if doing turkey allow longer times and more of other ingredients to allow for size of turkey marylands compared to chicken).