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Chicken Maryland
The term "Chicken Maryland" or "Maryland Chicken" refers to a historic dish associated with the U.S. state of Maryland, but has other meanings from other nations. In its home base, the food dish consists of fried chicken served with a cream gravy.〔John Shields (1998) ''Chesapeake Bay Cooking'', Crown Publishing Group, ISBN 0767900286.〕
== History and preparation ==
Many Maryland families have their own heirloom recipes for this dish, and it remains a regional specialty in Eastern Shore restaurants.
The primary factor that distinguishes Maryland fried chicken from other Southern fried chicken is that rather than cooking the chicken in several inches of oil or shortening, the chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries. Milk or cream is then added to the pan juices to create a white cream gravy, another Maryland characteristic.〔Irma S. Rombauer and Marion Rombauer Becker (1975) ''The Joy of Cooking''. Bobbs-Merrill Co., Inc., Indianapolis, p. 424, ISBN 0026045702.〕
Escoffier had a recipe for ''"Chicken à la Maryland"'' in his landmark cookbook ''Ma Cuisine'', but there is no canonical version of the recipe. Often the chicken is marinated in a buttermilk marinade. Breading recipes vary in use of egg or buttermilk and the seasoning of the flour; the seasoning of the cream gravy also varies widely, although gravy is a signature aspect of the dish.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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