CHICKEN: This recipe was given to me by a friend who used to live in Bethesda, Maryland. It is fried chicken with a twist and quite delicious.

MARYLAND-STYLE CHICKEN WITH CREAM GRAVY:



2 ½ to 3 lb. chicken

¼ cup water

1 tbsp. flour

1 ½ cup milk, scalded

salt & pepper to taste

pinch grated nutmeg

cooking oil



Rinse chicken, pat dry and cut into serving pieces. Season with salt and pepper and dredge the pieces with flour.



In a large non-stick skillet, heat 2-3 tbsp. oil over medium-high heat. Arrange chicken pieces in a single layer and cook them in batches, with lid on, for 5 minutes on each side. Continue cooking, uncovered, for 5 minutes more on each side or until pieces are browned. Remove to drain on paper towels and keep warm. Cook remaining chicken pieces in the same way.

Pour off all but 1 tbsp. oil and add water. Return chicken pieces to pan and cook them in the water for 10 to 15 minutes, or until the juice runs clear when the fleshy part of the thigh is pricked with a skewer. Transfer chicken pieces to a heated platter and keep warm.

Stir flour into skillet and cook over low heat for 3 minutes, scraping all the brown bits from the bottom and sides of the pan. Remove pan from heat and pour in the milk, whisking constantly until mixture is smooth and free of lumps. Bring to the boil and simmer sauce for 10-15 minutes.

Add freshly grated nutmeg, salt and pepper to taste. Transfer the gravy to a heated sauceboat, and serve it with the chicken.