Classic julienne. The French word for vegetable cutting has become the name for a delicious hot snack in our latitudes. Julienne includes boiled chicken, bechamel with sour cream and champignons. In my family, this dish has been prepared for several generations, starting with my grandmother. Mushrooms can be replaced by boletus when the season comes. Forest mushrooms give the snack a unique flavor.
For the preparation of classic Julien you will need cocottes with a capacity of 100 ml.
- Cooking time: 65 minutes
- Servings: 4
Ingredients for classic julienne:
- Red onion 60 g
- butter 15 g
- flour 25 g
- sour cream 70 g
- cheese 45 g
- chicken 300 g
- garlic 2 tooth.
Preparation of classic julienne
Boil the chicken with garlic, dill and bay leaf. Broth is left for the sauce, and the meat is divided into small pieces. Lubricate coconut oil. Put a layer of meat. Cut the champignons thinly, pre-wiping with a damp cloth. Fry in butter. Mushrooms in the pan should be free to lie so that they are fried, but not cooked.
Fry the finely chopped red onion. Mix 100 ml of cooled broth, wheat flour and sour cream. Ready onion and sauce bring to thicken over low heat. Add a little sugar and salt to balance the sour taste of sour cream.
Mix mushrooms and chicken, pour sauce. Sprinkle with a thick layer of cheese. The savor of this snack can be added by replacing the usual hard cheese with blue mold cheese.
Bake for 20 minutes. The temperature is 180 degrees. So that during baking, the liquid from the cocottes does not leak out and does not burn, pour hot water into the pan. Fry several small mushrooms, cut them in half, decorate julienne.