The word "julienne" for some time has become a household word, and in fact in France they call it the method of grinding products - thin straws.
It is this kind of cutting that is used in the dish of the same name.
Traditionally, classic julienne is baked in cocotte mills, but modern culinary specialists have come up with no less interesting and tasty ways to cook their favorite dish.
Now it is served in tartlets, pasta, pots, valovans or even in buns.
This is a very tasty dish for many people is considered festive because of its attractive appearance and attractive aroma. In addition, cooking a classic julienne with chicken and mushrooms at home is not difficult.
Classic julienne with chicken and mushrooms - general principles of cooking
Before putting the chicken in special baking tins, the meat is either pre-boiled in salted water or fried in oil. It is preferable to use washed and dried chicken breast for julienne.
Mushrooms for the dish will suit any. Mostly julienne is prepared from champignons or oyster mushrooms. Pre-boil them, and then fry in vegetable oil.
The sauce is made from heavy cream or sour cream. But the taste will not spoil at all, but will only play in a new way if you use mayonnaise or milk instead of these ingredients.
The onion for the dish is cut in half rings, then it is either poured with boiling water or fried in vegetable oil along with mushrooms.
For julienne it is better to choose such varieties of cheese that melt faster.
Classic julienne with chicken and mushrooms in cocotte
Ingredients:
• two chicken legs;
• 480 g oyster mushroom;
• 130 g of hard cheese;
• one onion;
• 90 ml sour cream;
• any vegetable oil for frying;
• salt;
• ground black pepper.
Cooking method:
1. Remove the excess from the leg, rinse and cook on high heat. When the water boils and the foam is removed, you can reduce the heat to moderate and add salt to the broth. Cook until tender chicken. Then remove the legs from the water, cool them and cut into thin strips.
2. Oyster mushrooms, if necessary, peel, rinse, dry a little and cut. Then the mushrooms need to be slightly fried with the addition of a small amount of vegetable oil.
3. Peel the onion from dry scales and rinse, then cut into thin strips and passively a little.
4. Grate the cheese.
5. Mix the chopped chicken, mushrooms and onions in a bowl. Season with sour cream, salt and pepper.
6. In the portioned cocotte prepared for julienne, put the resulting mass.
7. Sprinkle the dish with crushed cheese and put in the oven preheated to 200 ° C for 6-9 minutes before the cheese is melted. A golden crust should appear on the surface of the dish.
8. Julienne is served directly in the cocotte mills along with bread and vegetable slices.
Classic julienne with chicken and mushrooms in a slow cooker
Ingredients:
• 480 g chicken fillet;
• 480 champignons;
• 190 g of cheese;
• 75 g butter;
• one shallot onion;
• 150 g of milk;
• 3 tbsp. l wheat flour;
• a pair of sprigs of fresh parsley;
• vegetable oil for frying;
• a pinch of nutmeg;
• salt.
Cooking method:
1. Wash, dry the chicken fillet, thinly cut into strips.
2. Rinse the mushrooms, dry, cut into plates or strips.
3. Grind the cheese.
4. Peel and chop the shallots.
5. Sift the wheat flour through a fine sieve.
6. Pour vegetable oil into the bowl of the multicooker, send the onion there and set the frying mode for a few minutes.
7. Then send mushrooms, chicken fillet to the onion and fry until the moisture evaporates.
8. Put the fried ingredients in a separate plate or bowl.
9. Prepare the sauce for julienne. To do this, melt butter in a slow cooker, add flour to it and mix thoroughly, fry for a few more minutes. Pour milk at room temperature, mix everything until smooth, without stopping frying. Season with nutmeg.
10. Add the fried chicken with mushrooms and onions to the finished sauce, mix and sprinkle with chopped cheese.
11. In the heating mode, warm the dish for 15 minutes with the multicooker lid closed.
12. When serving, the dish can be decorated with parsley.
Classic julienne with chicken, olives, tomatoes and mushrooms
Ingredients:
• 380 g chicken fillet;
• 150 g of tomatoes;
• two shallots onions;
• 120 g of hard cheese;
• 250 ml cream;
• 2 tbsp. l wheat flour;
• 180 g of any mushrooms;
• vegetable oil;
• salt, ground pepper.
Cooking method:
1. Wash the chicken meat, dry it, boil a little with the addition of salt, then chop.
2. Wash the tomatoes, remove the place of attachment of the stem, and cut the flesh.
3. Remove dry flakes from the onion, wash and chop randomly.
4. Grind the cheese with a grater.
5. Sift the flour.
6. Peel, wash, dry the mushrooms. If dried mushrooms are used, they must first be soaked in water for several hours. Boil the mushrooms a little in salted water and chop.
7. Onion fry in oil. Add mushrooms, simmer until liquid evaporates, then fry for several minutes. Season with salt and pepper, mix. Add chopped chicken, mix everything and fry for a couple more minutes. Set aside the pan on the cold hotplate.
8. In a dry frying pan, fry the flour a little until light brown, add cream to it and mix everything thoroughly. Simmer for 1-2 minutes until the sauce thickens.
9. Arrange the mixture from the first pan into portioned baking dishes or coconut makers. Top with sauce and sprinkle with cheese.
10. Bake for 5-10 minutes.
11. Serve in portioned dishes with baked potatoes and buckwheat.
Classic pasta with chicken and mushrooms in pasta
Ingredients:
• 380 g chicken fillet;
• 80-90 g of cheese;
• six or seven champignons;
• six nests of pasta;
• 150 ml of fat cream;
• one onion;
• butter;
• ground pepper;
• salt;
• a couple of sprigs of green dill.
Cooking method:
1. Rinse the meat, dry, cut and fry in a pan with the addition of butter, combine with salt and pepper.
2. Peel, wash, dry and cut the mushrooms in strips.
3. Peel, wash, chop the rings and fry a little in another pan. Add mushrooms to the onion and fry for several minutes. Combine with cream and chicken. Simmer for about 10 minutes.
4. Cook pasta nests in salted water.
5. In a baking dish, previously greased with oil, carefully put the welded nests, put the julienne filling on them with a spoon, sprinkle with pre-chopped cheese on top.
6. Bake at a temperature of 180-200 ° C until browning of the top.
7. Serve portionwise in plates with croutons and sauce.
Classic chicken and mushroom julienne with white wine and green onions
Ingredients:
• 380 g of chicken;
• 130 g of cheese;
• 380 g of any mushrooms;
• 150 g of fat cream;
• a bunch of green onions;
• 45 g butter;
• 60 ml of dry white wine;
• 2 tbsp. l breadcrumbs;
• ground white pepper;
• salt.
Cooking method:
1. Wash the chicken pulp, dry, cut into thin strips and fry in oil. Remove chicken on paper towels.
2. Grind the cheese.
3. Peel, rinse, dry and chop the mushrooms. Fry them in a pan with oil until cooked.
4. In green onions, remove wilted feathers, wash, cut into small rings.
5. Add onion, chicken, crackers, salt and pepper to the mushrooms. To mix everything.
6. Then add white wine and simmer for several minutes. Alcohol will evaporate, only a slight aroma and taste of wine will remain.
7. Put the julienne in a baking dish and sprinkle with cheese.
8. Cook for 10 minutes in a preheated oven.
9. Serve portionwise. Garnish with finely chopped green onions.
Classic julienne with chicken, herbs and mushrooms in tartlets
Ingredients:
• tartlets;
• 350 g chicken breast;
• 340 g of mushrooms;
• two onions;
• 120 g processed cheese;
• a couple of branches of dill, cilantro and parsley;
• vegetable and butter for frying;
• salt, ground pepper.
Cooking method:
1. Rinse chicken, mushrooms, dry, cut into strips, fry separately in vegetable oil until tender.
2. Peel, wash, chop, and pass the onions in a separate pan.
3. Carefully sort and rinse the greens, then dry and finely chop. Cream cheese in a bowl, knead with a fork and mix with chopped herbs.
4. In a bowl, mix the chicken, onion and mushrooms. Add the right amount of salt and pepper there. Spread the resulting mass portionwise into tartlets. Top with a teaspoon, spread cream cheese with herbs.
5. Send to bake at a temperature of 180-200 ° C until the top is browning.
6. Serve with tartlets, sprinkled with the remaining herbs.
Classic chicken and mushroom julienne - tips and tricks
• If you take pickled mushrooms for cooking julienne, then you will not need to pre-cook them.
• If the flour is slightly fried for the sauce, then the taste of the dish will be much more interesting.
• Any spices for chicken, as well as pepper and nutmeg, are suitable as seasoning. The main thing is not to overdo it.
• The larger the layers of julienne, the longer it should be baked. But you should not overexpose the dish, otherwise the whole sauce will evaporate.
• It is preferable for a dish to cut all the ingredients into strips.
• To top the julienne with a delicious brownish crust, mix with cheese and breadcrumbs.
• Garnish can be served any. Potato and passivated vegetables go well with julienne.
