The word “julienne” has become a household word for some time, but in France, the so-called method of grinding food is called a fine straw.
Such cutting is used in the dish of the same name.
Traditionally, classic julienne is baked in cocottes, but modern chefs have come up with equally interesting and tasty ways of cooking your favorite dish.
Now it is served in tartlets, macaroni, pots, Valovan or even in buns.
This is a very appetizing dish for many is considered festive because of the attractive appearance and delectable aroma. In addition, cooking classic Julienne with chicken and mushrooms at home is not difficult.
Classic chicken and mushroom julienne - general principles of cooking
Before you put the chicken in special molds for baking, the meat is either pre-boiled in salted water or fried in butter. It is preferable to use for the julienne washed and dried chicken fillet.
Mushrooms for the dishes will go any. Mostly julienne is made from mushrooms or oyster mushrooms. They are boiled beforehand and then fried 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.
Onion for the dish is cut into half rings, then it is either doused with boiling water, or fried in vegetable oil with mushrooms.
For Julien, it is better to choose such varieties of cheese that melt faster.
Classic julienne with chicken and mushrooms in cocottes
• two chicken legs;
• 480 g oyster mushrooms;
• 130 g of hard cheese;
• one onion;
• 90 ml of sour cream;
• any cooking oil for frying;
• ground black pepper.
1. Clean the chicken legs from excess, wash and put to boil over high heat. When the water boils, and the foam is removed, you can reduce the fire to moderate and add salt to the broth. Cook until cooked chicken meat. Then remove the chicken legs from the water, cool them and cut them into thin strips. 2. Oyster mushrooms, if necessary, clean, rinse, dry a little and chop. Then mushrooms need a little fry with the addition of a small amount of vegetable oil.
3. Peel the onion from dry scales and wash, then cut into thin strips and pass slightly.
4. Cheese grate.
5. Mix the chopped chicken, mushrooms and onions in a bowl. Season with sour cream, salt and pepper.
6. In portioned cocottes prepared for the julienne, lay out the resulting mass.
7. Sprinkle the dish with chopped cheese and send to an oven preheated to 200 ° C for 6-9 minutes until the cheese melts. A ruddy crust should appear on the surface of the dish.
8. The juliens are served directly in the cocottes, along with the bread and vegetable cutting.
Classic julienne with chicken and mushrooms in a slow cooker
• 480 g chicken fillet;
• 480 champignons;
• 190 g cheese;
• 75 g butter;
• one shallot onion;
• 150 g of milk;
• 3 tbsp. l wheat flour;
• A couple of sprigs of fresh parsley;
• cooking oil for frying;
• pinch of nutmeg;
1. Wash, dry and thinly cut the chicken fillet.
2. Rinse the champignons, dry, cut into plates or straws.
3. Chop the cheese.
4. Peel and chop the shallots.
5. Sift the wheat flour through a fine sieve.
6. Pour vegetable oil into the multicooker bowl, send the onion to the same place 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 the julienne. To do this, melt butter in a multicooker, add flour to it and mix thoroughly, fry for a few more minutes. Pour the milk at room temperature, mix everything until a homogeneous consistency, without stopping frying. Season everything with nutmeg.
10. In the ready sauce add fried chicken with mushrooms and onions, mix and sprinkle with chopped cheese.
11. In 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
• 380 g chicken fillet;
• 150 g tomatoes;
• two shallot onions;
• 120 grams of hard cheese;
• 250 ml of cream;
• 2 tbsp. l wheat flour;
• 180 g of any mushrooms;
• vegetable oil;
• salt, ground pepper.
1. Wash chicken meat, dry it, boil a little with salt, then chop.
2. Wash the tomatoes, remove the place of attachment of the stem, and chop the flesh.
3. Remove dry flakes from the bulb, wash and cut at random.
4. Grind cheese with a grater.
5. Sift the flour.
6. Mushrooms clean, wash, dry. If dried mushrooms are used, they must first be soaked in water for several hours. Mushrooms a little boil in salted water and chop.
7. Fry onion in butter. Add the mushrooms, simmer until the liquid evaporates, then fry for a few minutes. Season with salt and pepper, mix. Add chopped chicken meat, mix everything and fry for another couple of minutes. Put this pan on a cold hob.
8. In a dry skillet, slightly fry the flour until light brown, add cream to it and mix everything thoroughly. Stew for 1-2 minutes until the sauce thickens.
9. Mix the mixture from the first pan into portions for baking or cocotte. Top with sauce and sprinkle with cheese.
10. Bake for 5-10 minutes.
11. Serve in portions with baked potatoes and buckwheat porridge.
Classic chicken and mushroom julienne pasta
• 380 g chicken fillet;
• 80-90 grams of cheese;
• six or seven mushrooms;
• six pasta nests;
• 150 ml of heavy cream;
• one onion;
• ground pepper;
• A pair of dill sprigs.
1. Rinse meat, dry, chop and fry in a pan with the addition of butter, combine with salt and pepper.
2. Clean, wash, dry and slice the mushrooms. 3. Peel the onions, wash, cut into rings and fry a little in another pan. Add the mushrooms to the onion and fry for a few minutes. Combine with cream and chicken. Simmer another approximately 10 minutes.
4. Cook the nests of pasta in salted water.
5. In a baking dish, pre-oiled, gently put the welded nests, put a spoon of julienne on them with a spoon, sprinkle with pre-chopped cheese on top.
6. Bake at a temperature of 180-200 ° C until the top is browned.
7. Serve portions in plates with croutons and sauce.
Classic chicken and mushroom julienne with white wine and green onions
• 380 g chicken;
• 130 g of cheese;
• 380 g of any mushrooms;
• 150 g heavy cream;
• bunch of green onions;
• 45 g butter;
• 60 ml of dry white wine;
• 2 tbsp. l breadcrumbs;
• ground white pepper;
1. Wash the chicken flesh, dry, cut into thin strips and fry in butter. Remove the chicken on paper towels.
2. Chop the cheese.
3. Peel, wash, dry and chop the mushrooms. Fry them in a pan with butter until done.
4. Remove faded feathers from green onions, wash, cut into small rings.
5. Add onions, chicken, crackers, salt and pepper to the mushrooms. To mix everything.
6. Then add white wine and stew for a few minutes. Alcohol is evaporated, leaving only a light aroma and taste of wine.
7. Put the julienne in a baking dish and sprinkle with cheese.
8. Cook for 10 minutes in a preheated oven.
9. Serve a la carte. Decorate with finely chopped green onions.
Classic Julienne with chicken, greens and mushrooms in tartlets
• 350 g chicken breast;
• 340 g of mushrooms;
• two bulbs;
• 120 g of processed cheese;
• a pair of dill, cilantro and parsley;
• vegetable and butter for frying;
• salt, ground pepper.
1. Wash and dry the chicken and mushrooms, cut into strips, and fry separately in vegetable oil until cooked. 2. Peel, wash, chop and pass onion in a separate pan.
3. Greens carefully sort and wash, then dry and chop finely. Mash melted cheese in a bowl with a fork and mix with chopped greens.
4. In a bowl, mix the chicken, onions and mushrooms. There add the right amount of salt and pepper. Spread the mass in portions tartlets. Top with a teaspoon to lay out the melted cheese with greens.
5. Send to bake at a temperature of 180-200 ° C until browning top.
6. Serve with tartlets, sprinkle with the remaining greens.
Classic chicken and mushroom julienne - tricks and tips
• If you use pickled mushrooms for cooking julienne, they will not need to be prepared beforehand.
• If you slightly fry the flour for the sauce, the taste of the dish will be much more interesting.
• As seasoning any spices for chicken, as well as pepper and nutmeg are suitable. The main thing is not to overdo it.
• The more layers of julienne, the longer it should bake. But you should not overdo the dish, otherwise the sauce will evaporate.
• It is preferable for the dish to cut all the ingredients into strips.
• To have a delicious ruddy crust on top of the julienne, mix with the cheese and breadcrumbs.
• Garnish can be served any. Potatoes and passaged vegetables are well combined with julienne.