Julienne with chicken and mushrooms are especially good in the fall. When it is cool and raining outside, it is pleasant to dine with a delicious hot mushroom dish. I will tell you a recipe and tricks for cooking dishes, which you definitely will not resist.
Recipe content:
- Ingredients for julienne
- Step by step cooking with photo
- Video recipe
Julienne is prepared from mushrooms, meat, chicken, fish, seafood. Today we will cook julienne with chicken and mushrooms. This is the most popular and widely used recipe all over the world. Few people will refuse a portion of an appetizing mushroom dish. To prepare this dish in the original version, special miniature cocotte tins are used, in which it is customary to serve food to the table. Although, in the absence of such, you can cook one large julienne in a frying pan or portioned ceramic pots, etc.
Mushrooms can be used in any variety, from champignons or oyster mushrooms to forest species. Any part of the chicken will do. Villa is often used because it is softer and less greasy. Since the white sauce will add fatness to the dish. Although you can use chicken legs or thighs if you like. Any cheese is suitable for baking, as long as it melts well. In the original version, flour is often used, but I refrained from this product. Since flour is combined not with sour cream, but with milk. That is, if you do not have sour cream, then take milk and thicken it with flour to the desired consistency, similar to making béchamel sauce.
- Caloric content per 100 g - 132 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Oyster mushrooms - 300 g
- Chicken legs - 2 pcs. (small size)
- Sour cream - 150 ml
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Cheese - 150 g
- Onions - 1 pc.
- Salt - 0.5 tsp or to taste
Step by step cooking of julienne with chicken and mushrooms:
1. Put water in a saucepan and boil. Dip the chicken into it and boil until tender. Don't forget to season with salt and pepper. If you are using broth for soup, then use bay leaves and allspice peas when cooking chicken. This will make the chicken meat more aromatic and the broth tastier.
2. Cut the mushrooms into small pieces and fry in a pan until golden brown. There will be a lot of liquid at the beginning of frying, wait for it to evaporate or drain into a glass and use afterwards to make the sauce. Chop the onions into small strips, sauté them separately in a pan and send them to the pan with the mushrooms.
3. Separate the boiled meat from the bone, chop finely and add to the pan to the mushrooms and onions.
4. Add sour cream to the products, salt and pepper. If there is a mushroom broth, then pour it into the food as well. Stir and blow for 5-7 minutes.
5. Arrange the food in bowls, cocotte bowls or in convenient tins.
6. Grate the cheese and sprinkle with the mushroom filling. Place the julienne in a preheated oven to 180 degrees for 10 minutes to melt the cheese. You can also bake julienne in the microwave. Serve immediately after cooking, while the cheese is soft, tender and stringy.
See also a video recipe on how to cook chicken and mushroom julienne.
