Kitchen appliances and utensils:
- beaker;
- a tablespoon and a teaspoon;
- sharp knife;
- cutting board;
- cocotte makers or small portioned baking tins in the oven;
- hob;
- pan;
- scapula;
- kitchen tongs;
- flat plate;
- oven;
- deep plate;
- whisk;
- coarse grater;
- potholders.
Ingredients
| Product | amount |
| Champignon mushrooms | 300 g |
| Chicken thighs | 300 g |
| Onion | 1 PC. |
| Hard cheese | 100-150 g |
| Salt | taste |
| Ground black pepper | taste |
| Vegetable oil | 4-7 Art. l |
| Cream 23% | 200 ml |
| Butter | 20 g |
| Flour | 1 tbsp. l |
| Nutmeg | 1/2 tsp |
Step cooking
- For cooking, it is recommended to choose 300 g of chicken from the thigh. If you choose a breast, then the dish will turn out to be quite dry. We prepare the meat, cutting off excess fat and films from it. Cut the chicken into thin enough slices.
- Pour 2-3 tbsp into the pan. l any vegetable oil. This recipe uses olive oil, but you can pour the smellless sunflower. When the oil is sufficiently warmed up, put the fillet pieces into the pan and salt them to taste.
- Fry the fillet on each side for several minutes. When the meat is browned on one side, turn it over with kitchen tongs and fry. Do not forget to salt the meat on the back.
- Put the chicken fried on both sides on a flat plate and let it cool slightly.
- Cut the middle onion into small cubes. If you have a large onion, then only half will be needed.
- Pour 1-2 tbsp into the pan. l vegetable oil and spread chopped onions. Fry it until soft, not forgetting to stir with a spatula, otherwise it will burn.
- While the onions are fried, we are preparing 300 g of champignons. We remove the leg from each mushroom and remove the skin from the champignon hat with our hands. We don’t throw out the legs, we need to clean their surface with a knife and cut a small piece at the point of contact with the ground. Due to such careful processing, it is better to buy large mushrooms for julienne.
- Put the fried onions in a deep plate. Cut the peeled champignons into slices and put them in a frying pan, after watering it for 1-2 tbsp. l vegetable oil. Fry the mushrooms for several minutes until they acquire a bright shade.
- Fried chicken cut into small slices.
- We proceed to the preparation of the julienne sauce. Heat a dry frying pan on the stove. On a preheated pan, spread 1 tbsp. l flour and fry it a little to a light golden color.
- In a slightly fried flour, add 20 g of butter. All actively mix with a whisk. You can use the stewpan, in which it will be more convenient to prepare the sauce with a small amount of ingredients.
- Pour 200 ml of cream of 23% fat into the pan to the rest of the ingredients and continue to mix thoroughly so that the sauce does not burn. Stew on low heat until thickened.
- Salt to taste and add 1/2 tsp. nutmeg. Mix everything well.
- In the resulting sauce, add pieces of meat, mushrooms and onions. Stir everything well to mix the ingredients.
- Season the ingredients to taste with black pepper and simmer for a couple of minutes until the filling thickens.
- We turn on the oven so that it warms up to 180 degrees, and for now we spread the filling according to the molds. In the classic recipe, julienne is cooked in cocotte makers, but you can use any other portioned tins.
- On a coarse grater, rub 100-150 g of cheese to your taste. It is important that it melts well in the oven. Sprinkle the grated cheese over the julienne and put the tins on the wire rack from the oven.
- We send julienne to bake in an oven preheated to 180 degrees for 15 minutes. After a quarter hour, the julienne is ready. We take the molds out of the oven and sprinkle the dish with chopped green onions, which serves as a decoration. Serve julienne required hot, when the cheese has not yet had time to take a firm crust. This dish is perfect for any festive table.
Video recipe
The video shows a simple and tasty recipe, according to which you can make such a dish as julienne on the festive table. For cooking, you will need chicken fillet and other products indicated at the beginning of the video. The cooking process is quite simple and phased described. Recommendations are also given on the method of serving the finished dish, and what is the best way to bake it.
Do you cook julienne at home, and what ingredients do you use more often? How long do you bake the dish, and what forms do you use for the filling? It is interesting to learn about your method of cooking julienne, write in the comments.
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