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Cocotte de cuisses de poulet dorées nappées d'une sauce crémeuse au maroilles, avec des frites maison et un verre de bière ambrée
Team Curcuma

Chicken with Maroilles

Chicken legs browned then simmered in a casserole with an onion and stock, and coated in a creamy Maroilles cheese sauce. A hearty speciality of northern France, served with chips or steamed potatoes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings : 4 servings
Course : Main Course
Cuisine : French
Calories : 775
Ingredients Préparation Notes

Ingredients
  

  • 4 chicken legs or 8 thighs
  • 200 g Maroilles cheese about half a cheese
  • 1 onion
  • 200 ml crème fraîche
  • 200 ml chicken stock or lager
  • 20 g butter
  • 1 tbsp oil
  • 2 sprigs thyme
  • parsley, salt and pepper

Préparation
 

  1. 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.
  2. Slice the onion and soften it for 5 minutes in the casserole over medium heat.
  3. 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.
  4. 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.
  5. Season generously with pepper, sprinkle with parsley and serve piping hot with chips or steamed potatoes.

Notes

The orange rind of Maroilles has a very strong taste: remove at least part of it before slicing. Check that the chicken is cooked through (the juices should run clear, with no pink near the bone). To reheat, add a little stock or milk and warm over low heat without boiling.