Decorate any festive feast, and turn an everyday dinner into an unforgettable evening - julienne with mushrooms and chicken. In addition, preparing a dish is not at all difficult, as it might seem at first glance.
Recipe content:
- How to cook julienne with chicken and mushrooms - subtleties and secrets
- Julienne with chicken and mushrooms - a classic recipe
- Julienne with chicken and mushrooms - recipe in the oven
- Step-by-step recipe for julienne with chicken and mushrooms in the oven
- Julienne with mushrooms and chicken in tartlets
- Julienne with chicken and mushrooms in pots
- Julienne with mushrooms, chicken and cheese
- Video recipes
Julien is a delicious hot dish in French cuisine. True, not everyone knows that in France the word "julienne" means exactly the way of cutting food, which looks like a medium-sized straw. For this reason, an experienced culinary specialist, having heard such a word, once understands how to cut the ingredients. In the classic version, the food is prepared from chicken and baked with béchamel sauce. However, today there are many varieties of it. It is made from meat, fish, seafood and mushrooms. But the most common and favorite food of many is from mushrooms and chicken. In this review, we will tell you about the preparation of julienne with chicken and mushrooms according to different recipes. And before you start working, it will not be superfluous to learn some of the subtleties and secrets.
How to cook julienne with chicken and mushrooms - subtleties and secrets
- The most important thing in making julienne is the correct cutting of food. Meat and mushrooms are cut into cubes or strips, and vegetables into thin strips or rings.
- Meat products are pre-cooked.
- Mushrooms are fried in advance with onions or boiled. For julienne, champignons are most often used, but other mushrooms are also suitable: mushrooms, oyster mushrooms, chanterelles, etc.
- For tenderness, I use sour cream, creamy sauce or béchamel sauce.
- The sauce must be at a warm temperature. Ingredients are poured into them already in molds.
- Any julienne is sprinkled with hard cheese. It is advisable to take the variety that melts well.
- By mixing the cheese with bread crumbs, the julienne forms a crispy crust.
- The molds are filled into pieces with prepared ingredients, and then filled with sauce.
- Special forms for julienne - cocotte makers or chill molds. These are small ladles with handles for one person. If they are absent, the dish is prepared in ceramic pots, a baking dish or a frying pan.
- You can buy cocotte makers in modern utensils stores steel, copper, ceramic, heat-resistant glass or stainless steel.
- Average roasting time in the oven is 15-20 minutes. It depends on the range of products.
- Ceramic or glass cocottes are sent to a cold oven, metal ones to a preheated one.
- Hot cocotte makers are served on small plates covered with a napkin. The handle is wrapped with a napkin or paper decoration that protects against burns.
- Before the arrival of guests, julienne can be laid out in dishes and sprinkled with cheese, and sent to the oven before serving.
Julienne with chicken and mushrooms - a classic recipe
The classic julienne recipe usually uses only chicken. But speaking of this dish, poultry meat with mushrooms is immediately implied, any species can be in the role of the latter. However, most often these are champignons.
- Caloric content per 100 g - 132 kcal.
- Servings Per Container - 12
- Cooking time - 1 hour 10 minutes
Ingredients:
- Champignons - 700 g
- Cream 20% - 350 g
- Chicken fillet - 300 g
- Hard cheese - 200 g
- Onion - 1 pc.
- Butter - 4-5 tablespoons
- Flour - 2 tablespoons
- Salt to taste
- Ground white pepper - a pinch
Step by step cooking:
- Rinse the mushrooms with chicken fillet under running water and pat dry with a paper towel. Cut into strips as thin as possible.
- Put 3 tablespoons in the pan. butter and melt.
- Send the mushrooms and chicken to the pan, salt and pepper. Bring them almost to the point of readiness.
- Peel and chop the onion into strips.
- Melt 2 more tablespoons in another skillet. butter and sauté the onion in it until transparent.
- Pour flour into the third pan, stir and fry until golden brown. After that, pour the cream in a thin stream, stirring continuously, so that no lumps form in the mixture. Boil and boil for 30 seconds.
- Grate the cheese on a coarse grater.
- Put the mushrooms and chicken in the cocotte makers, add the onion, cover with the sauce and sprinkle with cheese.
- Send the julienne to the oven and bake at 180 ° C until the cheese melts.
- Sprinkle with chopped herbs before serving.
Julienne with chicken and mushrooms - recipe in the oven
Julienne in the oven is a basic, easiest and fastest recipe. It is especially good to cook during the cold season, when the family is eagerly waiting for a hot, appetizing dish for dinner, which is impossible to resist. Ingredients:
- Chicken fillet - 500 g
- Champignons - 700 g
- Hard cheese - 250 g
- Onions - 1 pc.
- Flour - 3 tablespoons
- Sour cream - 300 g
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Salt to taste
Step by step cooking:
- Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
- Wash the champignons, chop finely and salt.
- Peel the onion and cut into small cubes.
- Place the pan on the stove, pour in vegetable oil and heat it up. Saute the onion until transparent.
- Add mushrooms to the pan and fry until tender.
- Then add the chicken to the food and stir.
- By this time, cook the sauce in parallel.
- To do this, fry the flour in a separate pan for 2-3 minutes over medium heat. Stir occasionally. Pour in sour cream, stir and boil. Season with salt and pepper.
- Pour the sauce over the chicken with mushrooms and stir. Place food in an ovenproof dish.
- Grate the cheese and make the top layer of it.
- Send the food to the preheated oven up to 180 ° С.
- When the cheese is completely melted, remove the julienne from the brazier.
Step-by-step recipe for julienne with chicken and mushrooms in the oven
Delicious and satisfying, aromatic and quick-to-prepare dish - julienne with mushrooms and chicken. A detailed step-by-step recipe for the preparation of this dish.
Ingredients:
- Chicken fillet - 400 g
- Champignons - 400 g
- Sour cream - 300 g
- Hard cheese - 200 g
- Onion - 2 pcs.
- Wheat flour - 2 tablespoons
- Salt to taste
- Ground black pepper - a pinch
Step by step cooking:
- Wash the chicken fillet, put it in a cooking pot and boil until tender for 25-30 minutes. Remove the cooked meat from the pan and leave to cool. Then cut into small cubes.
- Wash the mushrooms and cut into cubes.
- Peel and chop the onion into strips. Pour sunflower oil into a frying pan and fry until lightly transparent.
- Add mushrooms to the onion, turn the heat high and cook until all the moisture has evaporated. Fry food until golden brown.
- Add the meat to the mushrooms in the pan and stir. Season the dish to taste with salt and ground pepper.
- Grate the cheese.
- In a separate, clean, dry skillet, fry the flour until golden brown. Stir to prevent it from burning.
- Pour sour cream to the flour and put - pieces of grated cheese.
- Heat seven, stirring continuously until the cheese melts.
- Put the prepared mushrooms with chicken in the cocotte makers and pour over the sauce. Sprinkle with the remaining cheese on top.
- Put the filled molds on a baking sheet and send them to a heated oven up to 160 ° С for 15-20 minutes. Readiness is determined by the color of the cheese top, it should acquire a golden color. Then remove the julienne from the oven and serve.
Julienne with mushrooms and chicken in tartlets
Julienne in tartlets is much more convenient to use than in tins. At the same time, you should not worry about the dishes. In addition, you can cook tartlets at home yourself, using the dough (puff, shortcrust, etc.) that you like the most.
Ingredients:
- Chicken fillet - 2 pcs.
- Champignons - 300 g
- Onions - 200 g
- Hard cheese - 100 g
- Cream - 300 ml
- Flour - 2 tablespoons
- Tartlets - 15 pcs. (packing)
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Boil chicken fillet in salted water until tender. Usually, after boiling, it is cooked for about half an hour. Cool the finished fillet and chop finely.
- Finely chop the peeled onion.
- Wash the champignons and cut into strips.
- In a skillet in vegetable oil, sauté the onion until transparent.
- Add the mushrooms to the onion and fry until the liquid boils down. This will happen in about 10 minutes.
- Add fillets to the food. Season with salt, ground pepper and any spices.
- Fry the flour in a clean, dry skillet. When it becomes golden, pour in the cream, season with salt and pepper and boil.
- Put the fried mushrooms and chicken in the sauce and stir. Remove skillet from heat.
- Put the whole mass in tartlets and sprinkle with grated cheese on a medium grater.
- Heat the oven to 180 ° C and bake the julienne until golden brown for no more than 15 minutes.
Julienne with chicken and mushrooms in pots
If there are no classic cocotte makers, but you don't want to spend money on tartlets, and you need to cook julienne, then you can use ceramic pots. Almost every housewife has such dishes.
Ingredients:
- Chicken fillet - 500 g
- Champignons - 300 g
- Onions - 200 g
- Hard cheese - 200 g
- Sour cream - 300 ml
- Wheat flour - 2 tablespoons
- Vegetable oil - for frying
- Salt to taste
- Ground pepper - a pinch
Step by step cooking:
- Boil the washed chicken fillet in a saucepan until tender. Then cool and cut into cubes.
- Chop the peeled onion in half rings.
- Wash the mushrooms and cut into cubes.
- In a skillet in vegetable oil, sauté the onions.
- Add mushrooms to it and fry until the liquid evaporates completely.
- Put fillets in a frying pan, season with salt and pepper and stir. Remove skillet from heat.
- Fry the flour in a dry skillet until golden brown. Pour sour cream to it and season with spices, and also salt.
- Put the fried mushrooms in a pan with sauce and stir.
- Grate the cheese.
- Put the chicken-mushroom mass in pots and sprinkle it with cheese. Do not cover the julienne with a lid.
- Put the pots in the oven, turn on 180 ° C and cook the dish for half an hour. I draw your attention to the fact that ceramic pots are sent to the oven cold, in order to avoid cracking.
Julienne with mushrooms, chicken and cheese
The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral part. Without it, the French dish will not be real.
Ingredients:
- Chicken legs - 2 pcs.
- Oyster mushrooms - 200 g
- Onions - 4 pcs.
- Sour cream - 150 g
- Hard cheese - 150 g
- Butter - 80 g
- Vegetable oil - for frying
- Freshly ground pepper - a pinch
- Salt to taste
Step by step cooking:
- Wash the legs, put them in a saucepan and bring to a boil. Remove foam with a slotted spoon and reduce heat. Add the peeled onion and simmer for 45 minutes. Optionally add bay leaves to the broth. Season with salt 10 minutes before cooking.
- Remove the finished legs from the pan and cool. Remove the skin, it won't come in handy. Separate the meat from the bones and chop it finely.
- Peel the onion, wash and chop a quarter into rings. In a frying pan in vegetable oil, sauté it until transparent and soft.
- Wash the oyster mushrooms and boil for 10 minutes. Throw them on a sieve so that the glass is water and cut into medium pieces.
- Add prepared mushrooms and chicken to the onion.
- Sprinkle food with flour and stir.
- Pour in the sour cream, stir again and turn on medium heat.
- Bring the mass to a boil and simmer for 1-2 minutes, stirring occasionally.
- Season with salt and pepper to taste. Divide food into cocotte makers and sprinkle with grated cheese.
- Heat the oven to 180 ° C and send the julienne to bake for 5-10 minutes.
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