Chicken steak with Camembert sauce

Name: Chicken steak with Camembert sauce - Clarisa H.
Ingredients: 6 boneless chicken thighs; chicken meat seasoning; soy sauce; 100g Cabernet; 100ml milk; nutmeg

Meat - Chicken steak with Camembert sauce by Clarisa H. - Recipia

I have tried this chicken thigh with Camembert sauce several times, especially when I need something light but that looks good on the table. You don't need any special techniques, and the combination of chicken and cheese pretty much makes itself in the oven. If you have boneless thighs and a good piece of cheese, you're halfway there. Quick Info Total time: 55-60 minutes Preparation time: 10 minutes Cooking time: 40 minutes in the oven + 10-12 minutes for the sauce Servings: 4-6 Difficulty: easy Recipe type: dinner, main course Ingredients 6 boneless chicken thighs Chicken seasoning Soy sauce A little oil 100 g Camembert cheese (or Gorgonzola, if you prefer a different taste) 100 ml milk Nutmeg Preparation method 1. Preheat the oven to 180°C. 2. Put a few teaspoons of oil in a suitable baking dish. Arrange the boneless chicken thighs in a single layer. 3. Sprinkle chicken seasoning over them, enough to flavor all sides. Pour a few tablespoons of soy sauce over the top (you don’t need much, just enough to lightly cover each thigh). 4. Place the dish in the oven and let the chicken bake for about 40 minutes. Do not cover. 5. In the meantime, prepare the sauce. Put the milk in a small saucepan over low heat. Cut the Camembert cheese into cubes and add it to the milk. 6. Let the cheese melt, stirring often, still over low heat. You should get a creamy sauce without lumps. 7. After 10 minutes, add a pinch of nutmeg (not too much, just enough to be subtle). Let it cook for another 2 minutes, then turn off the heat. 8. Remove the chicken from the oven after 40 minutes. Serve warm, with the sauce poured over the meat or separately. 9. Most often, I combine it with mashed potatoes, but it can go with any simple side dish. Why I make the recipe often The recipe is quick and doesn’t require much attention. The Camembert cheese adds flavor without needing to make complicated sauces. I have always found boneless thighs at the supermarket, and the ingredients fit any dinner table. It’s also good when guests come over, as there are no complicated steps and it can be made in double quantity. Tips and variations Tips If you use thighs with skin, you can leave them skin-side up in the dish and leave them uncovered for a crispier crust. The chicken seasoning should be simple, without too much salt, because the soy sauce already adds salt to the meat. Do not raise the oven temperature above 180°C, so the meat doesn’t dry out. Substitutions You can replace Camembert with Gorgonzola if you want a stronger taste. The proportions remain the same. Brie cheese works too, but the sauce will be a bit softer. The milk can also be semi-skimmed; the result doesn’t change much. Variations If you want it to be heartier, you can add some sliced mushrooms to the dish alongside the chicken. You can try adding a few sprigs of thyme or rosemary over the meat if you prefer their aroma. If you want to make the sauce thicker, let it cook a few more minutes over low heat, stirring continuously. Serving ideas The simplest is with mashed potatoes, but it also goes well with boiled rice or roasted vegetables. It works with green salad if you want something lighter. The cheese sauce can be served alongside the meat, not necessarily poured over, especially if not everyone wants the same amount. Frequently asked questions 1. Can I use chicken breast instead of thighs? Yes, but the cooking time may be reduced by 5-10 minutes to avoid drying out. Thigh meat remains juicier. 2. What do I do if the cheese sauce turns out too thick or too thin? If it’s too thick, you can add a little milk. If it’s too thin, let it cook for another 1-2 minutes over low heat. 3. Can I prepare the sauce with another type of cheese? Yes, but the taste and texture will change. Camembert or Gorgonzola are the most suitable, but Brie or a soft blue cheese also work. 4. Does the cheese sauce stick to the bottom of the pan? If you stir often and use low heat, it won’t stick. If it does stick, you can use a wooden spatula and not leave it unattended. 5. Can I use frozen thighs? Yes, but you need to thaw them completely first; otherwise, they won’t cook evenly and will release a lot of water. Nutritional values The values are estimated for one serving (out of 6) with sauce and without side dish: Calories: approx. 320 Protein: 26 g Fat: 18 g Carbohydrates: 4-5 g The cheese sauce and chicken thighs provide most of the calories and protein. If you choose Gorgonzola, the fat content may be slightly higher. The values do not include mashed potatoes or other side dishes. Storage and reheating The roast keeps well in the fridge, in a closed container, for 2-3 days. The cheese sauce should also be stored separately and can be easily reheated over low heat or in the microwave, but it should be stirred beforehand to become homogeneous again. Freezing is not recommended, as the sauce changes texture. If you reheat the meat, cover the dish with foil or a lid to prevent it from drying out.

Chicken steak with Camembert sauce

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