Chicken with Maroilles
Ingredients
Method
- Heat the butter and oil in a casserole dish. Lightly salt the chicken legs and brown them for 10 minutes on all sides. Set aside.
- Slice the onion and soften it for 5 minutes in the casserole over medium heat.
- Return the chicken, pour in the stock, add the thyme, cover and simmer for 30 minutes over low heat, until the chicken is cooked through.
- Remove part of the Maroilles rind and cut the cheese into slices. Add the crème fraîche and Maroilles to the casserole and let them melt for 5 minutes over low heat, spooning the sauce over the chicken.
- Season generously with pepper, sprinkle with parsley and serve piping hot with chips or steamed potatoes.
Notes
Golden chicken legs, a creamy sauce and the character of a northern French cheese: easy chicken with Maroilles is a comforting dish everyone loves. Here is our chicken with Maroilles recipe, cooked in a casserole and ready in just over an hour, with 15 minutes of preparation.
A northern French speciality built around Maroilles
Maroilles is a soft, washed-rind cheese made in the Thiérache and Avesnois areas, in the Aisne and Nord departments. It has a protected designation of origin. You can recognise it by its orange rind and powerful smell, while the inside stays mild and creamy. Chicken with Maroilles has become a northern French speciality, alongside flamiche and Maroilles tart.
Slow-simmered chicken with Maroilles step by step
Slow-simmered chicken with Maroilles is made in three stages. First, the chicken is browned in the casserole to colour the skin. It is then simmered, covered, with the onion and stock so that it stays tender. Finally, the crème fraîche and Maroilles are added; they melt in a few minutes and form the sauce.
Why choose chicken legs with Maroilles?
Chicken legs with Maroilles are more tender than breast fillets, because the meat stays juicy even after long cooking. Thighs work very well too and cook a little faster. Keep the skin on: it browns in the casserole and adds flavour to the sauce.
Making the perfect Maroilles sauce for chicken
A good Maroilles sauce for chicken should be smooth, not stringy. The secret is to add the cheese at the end, over low heat, and never let the sauce boil. Remove at least part of the orange rind, which has a very strong taste, then slice the Maroilles so it melts quickly. A good grind of black pepper lifts the sauce.
Chicken with Maroilles and beer, the regional touch
In northern France, people like to replace the stock with beer. For chicken with Maroilles and beer, pour in 200 ml of lager or bière de garde instead of the stock. It is not a more “authentic” recipe than the other, but a regional variation that adds a slight bitterness and a more golden colour.
Quick chicken strips with Maroilles
For quick chicken with Maroilles, ideal on a weeknight, use chicken breast. These chicken strips with Maroilles take 25 minutes: brown the strips for 5 minutes, add the onion, then the crème fraîche and Maroilles, and let it melt for 5 minutes. Serve straight away with pasta.
Chicken and Maroilles gratin
For a chicken and Maroilles gratin, place the cooked chicken and sauce in a baking dish, cover with a few slices of Maroilles and put it under the oven grill for 10 minutes. With sliced potatoes at the bottom of the dish, you get a complete meal that recalls our gratin dauphinois.
Chicken with Maroilles without cream
Chicken with Maroilles without cream is just as good and a little lighter. Replace the crème fraîche with an extra 100 ml of stock and let the Maroilles melt straight into it. The sauce is thinner, but the cheese flavour comes through even more.
What about chicken blanquette with Maroilles?
Chicken blanquette with Maroilles is a more recent variation. The chicken is cooked in stock with carrots and mushrooms, then the sauce is thickened with a little cream and Maroilles. It is a nice idea for anyone who loves white sauces, but it is not the classic recipe.
What to serve with chicken with Maroilles?
The most classic side dish is homemade chips, as served in the traditional taverns of northern France. Steamed potatoes, fresh tagliatelle or homemade mashed potatoes are also perfect for enjoying the sauce. A green salad with a sharp dressing adds freshness.
Which wine goes with chicken with Maroilles?
Maroilles has a powerful flavour that overwhelms light wines. Choose an aromatic white wine instead, such as an Alsace riesling. In northern France, the most natural pairing is still an amber bière de garde.
How to reheat chicken with Maroilles?
To reheat chicken with Maroilles, add a little stock or milk and warm it over low heat, covered, stirring from time to time. Avoid the microwave on full power, which hardens the cheese and splits the sauce. The dish keeps for 2 days in the fridge.
More cheesy dishes to discover
Do you love dishes with melted cheese? Also try Welsh rarebit, the British toast with cheddar and beer. For another classic served with chips, try our fish and chips. And to discover more spices, see our spice guide.
Frequently asked questions
Can Maroilles be replaced?
Yes, another washed-rind cheese such as Munster or Livarot gives a similar sauce. For a milder taste, Reblochon also works, but the dish loses its northern character.
Can chicken with Maroilles be made ahead?
Yes, simmer the chicken the day before and keep it in the fridge. On the day, reheat it gently, then add the crème fraîche and Maroilles just before serving.
