Chicken and mushroom julienne - a simple and delicious recipe 🥣

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• pan;
• pan;
• cutting board;
• kitchen knife;
• grater;
• culinary spatula;
• kitchen scales;
• beaker.

Ingredients

Step cooking

How to prepare chicken

• Put 400 grams of chicken in a pot with 2 liters of cold drinking water. Cook over medium heat for 10 minutes after boiling. Remove the resulting foam with a slotted spoon while boiling.
• Add to the broth 5-6 peas of allspice, 2-3 peas of black pepper.
• Salt, pepper to taste. Cook the meat until cooked for about 10 minutes.
• Remove the broth from the broth, place it on a wide plate or cooking mat. Allow to cool slightly. With your hands or fork, split the fillet into fibers.

Peeling and frying onions and mushrooms

1. Remove the husk from 1 onion, cut it into small cubes (about 4 mm × 4 mm in size). According to the classic recipe, onions are cut in strips.
   
2. Heat a pan with 40-50 ml of vegetable oil. Fry chopped onion until soft for about 2-3 minutes, stirring the slices with a cooking spatula.
   
3. Wash the mushrooms (400 grams), peel the hats and the skirts from the legs. Cut the mushrooms in half, chop the halves with large plates.
   
4. Pour chopped mushrooms to the onion, mix. Fry on low heat for 10-15 minutes until the juice released from the mushrooms is completely evaporated. At the end of frying, salt to taste, add 1 pinch of black ground pepper. Shuffle.
   

Dish assembly

1. After the mushrooms are browned, sprinkle them with 1 tablespoon of wheat flour (with a hill). Stir well, fry the mixture for another 1-1.5 minutes.
   
2. Pour in a pan 400 ml of 20-22% cream, simmer with constant stirring until the mixture thickens. Cream with flour gives the dish a delicate creamy taste and a thick consistency.
   
3. Add the meat fibers to the pan, mix. The composition of the snack can be entered nutmeg (pinch), sweet paprika, chopped dill, dried basil (not specified in the recipe).
   
4. Fill with a mixture of cocotte, leaving about 1 cm to the top. Put them on a baking sheet. Kokotnitsa is a special small metal or ceramic container (usually in the form of a bucket) with a long handle. It is used for baking and serving appetizers with sauce. If you do not have such dishes, take any heat-resistant portioned forms, for example, small ceramic pots.
   
5. On a coarse grater, grate 100 grams of hard cheese. Any hard cheese is suitable: Dutch, Russian, Gouda, Parmesan, Gruyere and other types of cheese.
   
6. Sprinkle grated cheese in the coconut bowl. Put the cheese in the form of a hat; when baked, a beautiful and tasty cheese crust is formed.
   
7. Bake the dish at 200 ° C in the oven until golden brown, about 10-15 minutes.
   

The dish is served hot. When serving an appetizer, you can sprinkle with dill, parsley, chopped green onions.

Video recipe

See how this interesting Russian dish with a French name is prepared.A step-by-step description with detailed explanations will simplify the preparation of ingredients and roasting snacks.

Now you also know that there are no special difficulties or tricks in cooking. Take advantage of the information received and bake a delicious dish with an unusual history at the festive table.