Chicken with Maroilles sauce
We were in the north of France recently and had lunch with a friend who had prepared a regional dish of chicken legs with Maroilles sauce. Maroilles, named after a town, is a very pungent soft cow cheese that is produced in the Avesnois region in the north.
Our host, Nathalie Banckaert, made the dish with chicken legs cooked in a stock with wine and made the sauce from cheese, cream and wine and she presented it with noodles.
In “my” version, I braised chicken tights in butter, deglaced with 3 Monts beer from the north, and put shallots and cheese in the remaining cooking juices for a sauce. I presented it with potatoes.
If you do not have Maroilles, another pungent cheese like Epoisses, Pont l’Evêque, Livarot, a Belgian Hervé or Dutch Rommedou will do, or a « Limbuger ». For the beer, any strong brown beer is fine.
- Four chicken tights (the top of a leg, without the drum stick)
- 150 grammes of Maroilles
- Two shallots
- Large glass of beer
- 200 grammes of small potatoes
- Pepper, rock salt
- Put butter in a skillet and braise the chicken legs for 20 minutes, adding pepper and salt to taste.
- Put the unpeeled potatoes in a pan with plenty of salted water and cook for 15 minutes.
- Take the chicken form the skillet and drain the potatoes, put aside.
- Slice the shallots and return to the remaining fat in the skillet, cook for several minutes then deglaze with beer, allow to evaporate.
- Slice the potatoes in two lengthwise.
- Put slices of cheese in the skillet, stir into a sauce.
- Put potatoes in a serving dish with sole rock salt, add the chicken and pour the sauce over the meat.