Chicken maryland in a creamy sauce

Cook Time 30 mins
Total Time 30 mins
Servings 2 people


  • 2 Chicken maryland joints Butchered from a whole chicken
  • salt
  • 2 tbs butter
  • 1 shallot
  • 1/3 cup white wine
  • 1 avocado
  • 1 tbs pure cream


  • Remove the thigh and drums from the carcass in one joint - the maryland.
  • Preheat oven to 180C (375F)
  • Season the chicken with salt, and fry with 1 tbs of olive oil for 4-5 mins or until golden. Turn and cook a further 6 to colour the other side.
  • Take the chicken marylands out of the fry pan and pout in a roasting pan.
  • Add 2 Tbs of butter to the fry pan and deglaze the pan. Add 1 shallot finely sliced, cook until translucent.
  • Add 1/3 cup of dry white wine. Simmer for 1 min. Add 1/3 cup chicken stock, simmer another minute. Remove from heat.
  • Add to roasting pan and Bake chicken for 30 mins or until the internal temp if 75C (165F)
  • Take the chicken out and rest in a warm place. Blend the baking juices with a stick blender.
  • Fry a diced avocado in 1tbs of butter and salt liberally to taste. Add the fried avocado mash to the baking juices with 1/3 of a cup of cream. Mix well.
  • Plate the chicken in a bowl, and pour over the blended pan juices with avocado.

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