Looking for a fuss-free dinner that wins over the whole table? Laurent Mariotte’s chicken with cancoillotte is an easy, flavorful dish you can make any night. The recipe uses pantry-friendly ingredients and simple techniques. Even kitchen beginners can deliver a saucy, comforting meal the family will ask for again.
What you need to buy: ingredients for cancoillotte chicken
- 1 free-range chicken, cut into 8 portions
- 500 g cancoillotte (mild melted cheese)
- 20 cl dry white wine
- 5 cl heavy cream
- 3 tbsp sunflower oil
- 1 tbsp whole black peppercorns, crushed
- Salt (fine grey or sea salt)
- A few sprigs of fresh tarragon
How to cook a moist chicken with a creamy cancoillotte sauce
- Heat the oven to 170°C (340°F).
- Warm the oil in a large skillet over medium-high heat.
- Brown the chicken pieces about 3 minutes per side until golden. Season with salt.
- Remove the breast pieces briefly and set them aside on a plate.
- Pour the white wine into the skillet to loosen browned bits from the bottom.
- Transfer the skillet (or the chicken and its juices) to the oven and roast 30 minutes.
- Add the reserved breasts back into the pan with one glass of water and return to the oven for 15 more minutes.
- Take the chicken out, drain briefly, and arrange the pieces on a serving platter.
- Place the skillet back on the stove. Add the cream and cancoillotte to the pan juices and heat gently until melted and well combined.
- Stir in the crushed peppercorns and bring the sauce to a light simmer.
- Pour the warm cancoillotte sauce over the chicken and scatter fresh tarragon leaves on top before serving.
Chef tips to keep the meat tender and flavorful
- Remove breasts early. They cook faster, so set them aside to avoid overcooking.
- Save the pan juices. Deglazing with wine captures flavor that enriches the sauce.
- Add a splash of water during roasting to maintain a glossy, savory jus.
- When melting cancoillotte with cream, stir gently to keep the sauce smooth.
- Use freshly cracked pepper for aroma and texture.
- Cancoillotte is a lighter cheese option that brings creamy taste with fewer calories.
Serving ideas and pairings
- Serve with roasted baby potatoes or buttered rice to soak up the sauce.
- Steamed green beans or a simple salad add freshness.
- Pair with a crisp white wine, like a Sauvignon Blanc or a light Chardonnay.
- Leftovers keep well overnight and reheat gently on the stove.
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