This stinky cheese from the North of France kicks up the flavor of the chicken, making this one of the tastiest Ch'ti dishes.
6 chicken thighs
1 sweet white onion
8 ounces of Maroilles
1 1/2 cups heavy cream
1/2 cup of beer
1/4 stick up butter
Salt and pepper to taste
On the stovetop (medium heat), sauté the chicken in the butter until golden. Remove the chicken and cook the onions for 5 minutes. Add the chicken back to the pan and add the beer, salt and pepper.
Cover and let simmer for 40 minutes, turning over the meat from time to time and adding water if necessary.
In a separate saucepan, add the cream and cubes of the Maroilles (leaving the rind). Bring to a boil and then reduce temperature until Maroilles is completely melted.
Pour the sauce over the meat and let cook another 10 minutes. Serve immediately with a glass of Louis Latour Meursault 2008.