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Chicken in Maroilles sauce – poulet au maroilles
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-in-maroilles-sauce-poulet-au-maroilles
About this recipe
Poulet au maroilles is chicken in a creamy sauce made with a distinctive cheese from northern France. Blonde beer and sautéed onion form an aromatic base, while cream softens the bold flavor of Maroilles. This home version uses fillets without skin or bones, briefly browned before gentle braising. Add the cheese with its edible orange rind so that all of it goes into the sauce. All you need is a wide skillet with a lid, a knife and a spatula. Keep the heat low after adding the cream to keep the sauce creamy, and serve four portions as soon as the dish is ready.
Ingredients
For 4 servings
600 g chicken breast fillets without skin or bones
20 g unsalted butter
150 g onion, weighed after peeling
150 g blonde beer with mild bitterness, about 5% alcohol
200 g liquid whipping cream with 30% fat
200 g Maroilles cheese, including its edible rind
2 g salt
0.5 g ground black pepper
Steps
Divide the fillets into four portions of similar size. Slice thicker pieces horizontally or gently flatten them to no more than about 2–3 cm thick. Pat the chicken dry with paper towels and season with half the weighed salt and all the pepper. Finely chop the onion and cut the Maroilles into small pieces, keeping the edible rind. Weigh the beer and cream in grams.
Heat all the butter over medium heat in a wide skillet with a lid. When it starts to foam, add the fillets and cook for about 3–4 minutes on each side, until lightly browned. Do not let the butter burn. Transfer the chicken to a plate; it does not need to be cooked through at this stage. Keep any juices that collect on the plate.
AI-generated Lower the heat and add all the onion to the same skillet with the remaining butter and cooking juices. Cook for about 5 minutes, stirring frequently, until the onion is soft and translucent. Scrape up the flavorful browned bits from the bottom with a spatula; do not let them burn.
Pour in all the weighed beer. Stir and use a spatula to loosen the browned bits from the bottom of the skillet into the liquid. Cook without the lid for about 3–4 minutes over moderate heat to reduce the liquid a little. Do not pour it away and do not add water.
AI-generated Return the fillets to the skillet and pour in all the juices from the plate. Cover, lower the heat and braise gently for about 10–12 minutes, turning the chicken halfway through. The chicken must be thoroughly cooked in the center too; allow a few extra minutes for thicker pieces. The liquid should only bubble gently.
Turn the heat to its lowest setting and pour in all the cream, gently stirring it into the liquid around the fillets. Add all the pieces of Maroilles with their rind. Heat for about 5–7 minutes, stirring the sauce between the pieces of chicken, until the cheese melts, the rind softens and the sauce becomes creamy. Do not let the sauce boil vigorously.
AI-generated Add the remaining half of the salt and gently stir it into the sauce. Heat for about 2–3 minutes more over low heat, spooning the sauce over the fillets. If the sauce is thin, leave the skillet uncovered for a few extra minutes and stir, still avoiding vigorous boiling. Keep all the onion, cheese rind and sauce.
Remove the skillet from the heat. Divide the chicken into four portions and spoon over all the sauce with the onion. Scrape out the sauce left on the bottom of the skillet with a spatula to use all the prepared ingredients. Serve immediately while the sauce is warm and creamy.
Estimated nutrition
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