Spring Chicken Maryland

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Servings: 12 Difficulty: Advanced
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Creamy, slow-braised chicken with salt pork and a rich parsley garnish
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This classic “Spring Chicken Maryland” recipe delivers a deeply savory, comforting meal with a luxurious creamy gravy. The chicken is dredged in seasoned flour and braised alongside rendered salt pork, which infuses the meat with a distinct, rich flavor. As the chicken cooks, cream is gradually added to create a thick, velvety sauce that coats every bite. Finished with a hint of nutmeg, a dusting of paprika, and fresh parsley, this dish balances rustic heartiness with elegant presentation. It is perfect for family dinners or special occasions where you want to serve something impressive yet comforting. The combination of tender poultry and rich, fatty pork makes for a truly satisfying experience that pairs wonderfully with simple sides like mashed potatoes or crusty bread.

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Spring Chicken Maryland

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 366.1

Description

This classic "Spring Chicken Maryland" recipe delivers a deeply savory, comforting meal with a luxurious creamy gravy. The chicken is dredged in seasoned flour and braised alongside rendered salt pork, which infuses the meat with a distinct, rich flavor. As the chicken cooks, cream is gradually added to create a thick, velvety sauce that coats every bite. Finished with a hint of nutmeg, a dusting of paprika, and fresh parsley, this dish balances rustic heartiness with elegant presentation. It is perfect for family dinners or special occasions where you want to serve something impressive yet comforting. The combination of tender poultry and rich, fatty pork makes for a truly satisfying experience that pairs wonderfully with simple sides like mashed potatoes or crusty bread.

Ingredients

Directions

  1. Cut the chicken into quarters.
  2. Brush the chicken pieces with cooking oil.
  3. Dredge the oiled chicken in flour mixed with salt and pepper.
  4. Fry the slices of salt pork in a skillet until brown and the fat has rendered.
  5. Add the dredged chicken pieces on top of the salt pork in the skillet, keeping the rendered fat.
  6. Baste the chicken with melted butter.
  7. Cover the skillet and cook over medium-low heat for about 30 minutes, or until the chicken is tender.
  8. Turn the chicken pieces over.
  9. Add 1 cup of cream to the skillet.
  10. Increase the heat to medium and cook uncovered, allowing the cream to reduce and thicken slightly.
  11. When the sauce is fairly thick, add another cup of cream.
  12. Continue cooking until thickened again.
  13. Add the final cup of cream.
  14. Cook until the gravy is thick and creamy.
  15. Serve the chicken spooning the cream gravy over the pieces.
  16. Sprinkle with paprika and garnish with parsley sprigs.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 366.1kcal
% Daily Value *
Total Fat 36.1g56%
Saturated Fat 6.1g31%
Cholesterol 20.0mg7%
Sodium 828.1mg35%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is a specialty of dining-car chefs from the Golden Age of Pullman travel.

The recipe is easily divisible for smaller groups.

Nutmeg is mentioned in the original directions; add a pinch to the gravy if desired for authentic flavor.

Keywords: chicken, maryland, spring chicken, salt pork, creamy gravy, braised chicken, comfort food, dinner, main course, classic recipe, nutmeg, flour dredge, paprika, parsley, slow cook, skillet chicken, family meal, rich sauce
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