Recipe: Maryland Chicken with Pan Gravy

MARYLAND CHICKEN WITH PAN GRAVY

FOR THE CHICKEN:
3/4 cup milk
1 cup flour
1 tsp. each: salt and freshly ground pepper
1/4 tsp. paprika
1 frying chicken (about 3 1/2 lb.) cut up
1 1/2 cups vegetable oil
FOR THE PAN GRAVY:
1/4 cup each: fat from frying chicken, flour
2 cups chicken broth
2 tbsp. whipping cream
Salt, freshly ground pepper

TO PREPARE THE CHICKEN:
Put milk in shallow bowl or pie plate. Combine flour, salt, pepper and paprika in another shallow bowl; mix well. Dip chicken pieces in milk; coat with seasoned flour. Let sit 1 hour.

Heat oven to 375 degrees F.

Heat oil in large, heavy skillet over medium-high heat. Add chicken; cook, turning occasionally, until all sides are browned, 10 to 15 minutes. Reserve 1/4 cup frying oil from skillet (for making gravy).

Place browned chicken in roasting pan large enough to hold pieces in single layer. Cover and bake, until done, about 30 minutes.

TO MAKE THE GRAVY:
Heat reserved oil in same skillet, scraping drippings from bottom of skillet. Stir in 1/4 cup flour until well blended. Cook 1 minute.

Stir in broth; cook until smooth. Simmer 5 minutes.

Stir in cream. Season with salt and pepper to taste. Serve chicken with gravy.

Makes 4 servings
Adapted from source: Joy of Cooking