Chicken Marylands and Gravy

Since learning to quarter a chicken myself it has been my new favourite thing to do in the kitchen. (see How to Quarter a Chicken like a Rest Rooster Chick) Not only is it way cheaper to buy a whole chook and divide it up yourself, but it's also incredibly rewarding and really gets you out of the same grind of only using skinless chicken breast from the packet. This recipe uses the maryland, which is the thigh and drumstick - and if you ask me, the tastiest part of the chicken.

You can use any spices/flavours on hand, but my ultimate favourite is thyme and garlic (of course there's garlic involved). Whatever you choose, I highly recommend lightly frying off your spices to get the most flavour and ensure a crispy skin. I also like to keep extra fresh herbs on hand to add in to the gravy at the end.

Ingredients: Serves 2

• 4 Chicken Marylands

• 3 Cloves of Garlic, Minced

• 1 Tbs Dried Thyme

• 1 Tbs Rice Bran Oil

• 2 Tbs Butter

• 1 Cup Chicken Stock

• Salt and Pepper, to season

For the Gravy:

• 1 Tbs Cornflour, Dissolved in 1 Cup Water

• 1 Cup Chicken Stock

Let's Make this Chicken:

1. In a large pan, heat oil and butter, and lightly fry garlic and thyme.

2. Season chicken directly onto the skin, and add to the pan. Cook on medium heat for around 10 minutes. Skin should be golden brown.

3. Turn the chicken over and fill the pan with 1 cup chicken stock. Put the lid on and turn stove down to simmer. Allow chicken to cook for a further 30 minutes, or until a skewer is inserted and the juices run clear.

4. Transfer chicken to a plate and allow to rest. Turn stove back on high heat, and add any extra seasonings. Add stock and use a wooden spoon to scrape off any gristle from the bottom of the pan. Cook for around 2 minutes, then turn heat down to simmer. Add cornflour mixture and mix well. Slowly increase the heat and cook until gravy is at desired consistency. Season if needed.

5. Serve chicken and gravy with your favourite seasonal vegetables.