Julienne with chicken and mushrooms in pots

Julienne with chicken and mushrooms in pots

Ingredients

Chicken meat – 200 g

Onions – 1 pc.

Butter – 50 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

• 250 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Julienne (julienne) is a wonderful dish, quite ordinary in preparation, but very tasty and satisfying. First, julienne is a method of cutting vegetables into narrow strips. In Russian cuisine, “julienne” refers to dishes made from mushrooms baked under a cheese crust in sauce. Vegetables, meat, and seafood are added to mushrooms. You can cook julienne both in a frying pan and in the oven.

Now I will show you how to cook julienne with chicken and mushrooms in pots. You can take any mushrooms: dried, fresh or frozen. For the sauce I will use sour cream, but there are options with milk. These are the products that will be useful to us.

Pour boiling water over the chicken fillet and cook in a small amount of water so that the meat remains juicy. While the meat is cooking, let's take care of the mushrooms and onions. Defrost frozen champignons and cut into narrow strips.

In a frying pan with 1 tsp. butter and 1 tbsp. fry mushrooms in vegetable oil for 5-7 minutes.

While the mushrooms are frying, thinly slice the onion.

We also fry the onion in a mixture of butter and vegetable oil. The onion must be fried until transparent, in no case until golden, otherwise it will give a bitter taste to the finished dish.

Meanwhile, the chicken fillet was cooked. Let it cool slightly and cut into thin cubes.

Mix mushrooms, onions and meat, add salt and pepper to taste.

All that remains is to prepare the sauce. For the sauce, lightly fry the flour in a dry frying pan. I took 2 tbsp. I ended up with a lot of flour and sauce. 1 tbsp is enough. flour. Although the leftover sauce will be great for tomorrow's lunch.

Add butter to the flour and mix quickly. Add sour cream and bring to a boil. The sauce also needs to be salted to taste.

Place the julienne base in cocotte makers or pots, approximately 3/4 of the way up, and add the sauce on top.

Grate the cheese and place tightly on top of the sauce. During the baking process, the cheese will melt and become a special lid under which the sauce will soak the mushrooms, meat and onions.

Place the pots in the oven and bake at 180°C for 20-25 minutes, the time depends on the volume of the pots. When the cheese crust is browned, the julienne is ready. Serve immediately, garnished with herbs.

Tender meat with mushrooms and onions in a thick sauce under a delicious cheese crust - this is the dish we came up with! Julienne with chicken and mushrooms in pots will take up a decent space both on the formal table and at a family dinner.

Julienne in pots with chicken and mushrooms recipe

Ingredients

Step-by-step recipe for making Julienne in pots with chicken and mushrooms with photo

Video recipe for Julienne in pots with chicken and mushrooms

Julienne with seafood

You can also prepare a very tasty, one might even say delicious, julienne with seafood!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
seafood or frozen cocktail – 300 g;
onion – 1 pc.;
cheese – 200 g;
cream – 250 ml;
butter – 30 g;
flour – 30 g;
salt, spices - to taste.

And the food is prepared like this:

Boil water and cook seafood or seafood cocktail for two minutes. Later, transfer everything into a colander, cool, and then cut into the smallest pieces.

Peel the onion peel, cut the onion into strips, and fry in a frying pan.

Add seafood to onions.

Get a clean frying pan, melt the butter, fry the flour.

Pour in the cream and cook the sauce until it becomes thick.

Pour the sauce mixture over the seafood and simmer everything together for a couple of minutes.

Julienne with mushrooms and chicken: traditional recipe

A luxurious hot dish of French cuisine - julienne with mushrooms and chicken - will help create an unforgettable evening and decorate the festive feast.

True, few people know that in sophisticated France, julienne does not mean a dish, but a certain method of cutting goods.
Therefore, the most experienced cook, having encountered the word “julienne” in a recipe, will learn how to cut the ingredients - into medium-sized strips. Although almost everyone sticks to the easiest cut - cubes.

The traditional version is chicken julienne. The recipe is made from chicken meat, which is baked in sauce. But now there are a huge number of its varieties. For example, from meat, fish, seafood, mushrooms... With all this, the most common recipe at home is a chicken dish with mushrooms.

1. Julienne with mushrooms and chicken - traditional recipe
2. Cooking julienne with mushrooms, chicken and cheese in pots
3. How to bake julienne with mushrooms and chicken in the oven

Julienne with mushrooms and chicken - traditional recipe

Creating such a dish in your kitchen is not an easy task, as it seems at first glance. But it will not be superfluous to find out the main subtleties of making julienne.

• The products are cut into narrow strips, but in some cases cubes are acceptable.
• The ingredients are taken in a previously prepared form: boiled or fried.
• The cheese is grated on a small grater. The varieties selected are those that melt well.
• By adding ground crackers to the cheese, the dish will have a crispy crust.
• Julienne is baked with béchamel sauce, plums or sour cream.

By following these secrets, you will spend no more than 20 minutes on production and will receive a surprisingly tender and tasty dish that your family will enjoy with great pleasure.

Ingredients:

• Oyster mushrooms – 500 g
• Chicken drumsticks – 2 pieces
• Hard cheese – 150 g
• Onions – 1 piece
• Sour cream – 100 ml
• Salt - to taste
• Ground dark pepper - to taste
• Vegetable oil - for frying

Note: all types of mushrooms are suitable for this dish: champignons, chanterelles, white mushrooms, honey mushrooms, etc. Any part of the chicken can also be used: breasts, thighs, quarters. Only wings are not suitable, since they do not have enough meat.

Step-by-step production:

Wash the chicken, put it in a saucepan, fill it with water and put it on the stove. Bring to a boil over high heat, skim off the foam, reduce the temperature and leave to cook the meat until cooked.

The broth is not needed in this recipe, but do not pour it out, but use it to make the first dish, for example, chicken soup with dumplings.

If you prefer the most dietary food, then remove the skin from the chicken, because it contains a lot of cholesterol (Insoluble in water, soluble in fats and organic solvents.) and it adds extra fat to the dish. Although you can simply remove it and not eat it when the dish is served.

Remove the finished chicken from the broth and cool it so that you don’t get burned when cutting the meat. Then tear it along the fibers or cut it with a knife.

I prefer finely chopped pieces.

Wash the oyster mushrooms, chop them and fry them in a frying pan. At first, the mushrooms will release a lot of water, so let’s create a larger fire so that it evaporates faster. Then reduce the temperature to medium, add oil and fry until golden brown.

Peel the onions, chop and saute in a frying pan in vegetable oil until transparent.

In a large frying pan, combine all the ingredients: boiled chicken, sautéed onions and fried mushrooms.

Add sour cream, salt, pepper and any herbs and spices.

I took additional ground nutmeg and ginger powder.

Stir the ingredients and simmer over low heat for about 5 minutes.

Cooking julienne with mushrooms, chicken and cheese in pots

The dish is prepared in cocotte makers or jukeboxes for one person. If they are not available, use clay or stainless steel utensils. Frying pans and clay pots also work well.

Let's select comfortable pots and place the fried foods in them, leaving room at the top for more cheese.

Grate the cheese on a small or medium grater and sprinkle the food on top.

How to bake julienne with mushrooms and chicken in the oven

Heat the oven to 180 degrees and place in the dish to bake for 10-15 minutes until the cheese melts slightly.

Serve the julienne with chicken and mushrooms directly in the pots, immediately after making it hot, since it is not customary to cook it for future use.

I suggest watching a video on how to cook julienne with oyster mushrooms and chicken in cream sauce in pots in the oven.

Friends, you probably ate julienne with chicken and mushrooms in a restaurant or cafe. Have you tried to cook it yourself at home? What kind of utensils did you use for this?

Friends, did you like the recipe?
Tell us about it in the response comments, share your culinary experience. It is very important for me to know your worldview, this will allow me to create a website that is more interesting and useful. I will be glad to see your ratings and reposts of this article on social networks. This is how you say thank you to the blog. Don't miss the latest recipes - join the Savory Kitchen group on Kontakte. With respect, Lyubov Fedorova.

You can also see more recipes on the Savory Kitchen:

Stewed chicken with mushrooms in sour cream, recipe with photo

Julienne with chicken and mushrooms - in pots in the oven

I always thought that julienne was a savory dish of mushrooms and chicken baked in sour cream sauce. But this is absolutely not true! In French cooking, this word refers to the method of cutting vegetables into narrow strips for salads or soups.

Especially in the summer, when the vegetables are young, juicy and elastic. But in Russia, baked mushrooms with chicken in a creamy sauce with a cheese crust are actually called julienne. Perhaps this is why the mushrooms are also cut into pieces before baking.

So for now let's start preparing our Russian dish with a wonderful French name.

By the way, on our website you can read articles about a recipe for making mushroom salad with chicken, about chicken in cream sauce, and even about mushroom mushroom soup. Read and cook with taste!

How to cook julienne with chicken and mushrooms in the oven

It may seem that making a dish is a difficult and overwhelming task for novice cooks. Fortunately, this is not the case. The food is prepared simply and quite quickly. The ingredients are all inexpensive and available. They are available for sale in any grocery store. Let's get to production quickly!

Let's take for the recipe:

• Chicken breast – 2 pcs.
• Mushrooms – 400 g
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Milk – 250 ml
• Cheese – 100 g
• Flour – 1 tbsp. with a slide
• Butter – 40 g
• Salt - to taste
• Vegetable oil – 2-3 tbsp.

Let's put all the ingredients for the recipe on the table so that everything is at hand. This is even more convenient than looking into the refrigerator a couple of times, then endlessly opening cabinets.

Now let's draw up our action plan:

• Step 1 - first, fry the mushrooms with onions and boil the chicken breasts.
• Step 2 - later we will prepare Bechamel sauce, which we will use to cover the mushrooms and chicken with potatoes right in the pots.
• Step 3 - put the pots in the oven to bake.

At this point, we will prepare the ingredients step by step. And let's start with the first step.

Wash the chicken breasts and place them in a pan with cool water. How much water you take is not important. We only need boiled chicken.

Place the pan on the stove and bring to a boil over high heat. As it boils, foam will be created that must be removed. Then reduce the heat and continue cooking the meat for 35 minutes until done. Towards the end of cooking, add salt to the broth.

While the meat is cooking, cut the onion into small pieces of random shape. Cut the champignons into thin slices.

Now let's fry the onion. To do this, heat a frying pan and pour two tablespoons of vegetable oil into it. Throw the onion into the boiling oil and fry it, stirring, until it becomes transparent.

It's time to add the chopped mushrooms to the pan. Champignons usually release a lot of juice when fried.

Excess liquid must be evaporated. To do this, stir the mushrooms constantly. When there is less water, the mushrooms will begin to fry in oil.

Now add salt to taste and fry until fully cooked.

Julienne with potatoes, chicken and mushrooms in the oven

Now comes the 2nd step - we will prepare a delicious sauce for seasoning mushrooms, chicken and potatoes.

Naturally, julienne can be seasoned with sour cream or cream, but Bechamel is a very cool dressing. This mind-blowing sauce was invented by the Marquis Bechamel, a close associate of the royal court of Louis the Fourteenth. Wow - the deepest antiquity!

Pour a heaping tablespoon of flour into a dry, hot frying pan and, stirring, lightly fry it until creamy.

Then add butter into the frying pan. We have goat butter, which is sold in farm supply stores. It is snow-white in color, and not yellow, like cow's.

Next, quickly and vigorously stir the butter and flour until smooth. The heat in the frying pan should be at its lowest at this time.

Now add hot (but not bubbling) milk into the frying pan evenly in small portions. Pour in 50 ml and stir well so that no lumps are created. Later, another 50 ml and so on until the sauce resembles thick sour cream. Don't forget to add a little salt to the sauce.

This is the warm, thick and very tasty gravy we got.

Julienne with chicken and mushrooms in pots with potatoes and cheese

Dear friends, now comes the 3rd step of making julienne. You need to fill the pots with cooked fried champignons, chicken, sauce and cheese and put them in the oven.

Cut the peeled potatoes into cubes and grate the hard cheese on a large grater.

After the chicken breasts have been boiled and cooled, you need to cut them into randomly shaped pieces. And very soon you can enjoy the most delicious ready-made dish.

First, put a portion of chopped chicken meat into the pots. Following this, add a large tablespoon of raw potatoes, cut into cubes.

Then you should add fried mushrooms and onions. I can already imagine how delicious this dish will be!

Pour Bechamel sauce over the mixture of potatoes, mushrooms and chicken breast. It should spread over the surface of the mushrooms and seep into the depths.

Sprinkle the workpiece with grated cheese and the julienne is ready for baking in the oven.

Preheat the oven to 180 degrees and place the pots in it. They must be covered with lids. If there are none, you can cover with foil, securing its edges tightly. The pots will remain in the oven for 40 minutes. After this, you need to remove the foil and put it in the oven for another 10 minutes to form a golden brown crust.

I took the pots out of the oven and let them sit for 15 minutes. to cool slightly. The smell in the kitchen is wonderful. Well, let's try anyway!

I have to say that I haven’t eaten anything like this for a long time! Just a parable, not food. Very tender, melts in your mouth. Everything was soaked with the juices of fried mushrooms and delicious sauce. The cheese crust adds a special chic. The breast pieces are soft and juicy.

I advise everyone to definitely cook it! You will not regret. Bon appetit!