Julienne is a dish that came from France. Most often it is served hot, but there are those who like this dish in the cold. Cooking julienne in the oven. For this, ceramic molds, glassware, as well as cocotte makers can be used. The latter are best purchased, as they look very elegant, allow you to serve food in portions. Cooking julienne at home is quite simple. After all, this requires the simplest ingredients.
Simple recipe with filet
Traditionally cooked julienne with mushrooms and chicken. How to make it tender and fragrant? To do this, add creamy sauce, as well as a variety of spices. For such a recipe, you need to take the following ingredients:
- two hundred grams of mushrooms and chicken;
- one hundred grams of onion;
- 20 grams of butter;
- 1.5 tablespoons of flour;
- 150 grams of cream;
- a pinch of nutmeg;
- 50 grams of hard cheese;
- vegetable oil;
- salt;
- ground black pepper.
Classic julienne is famous for its creamy taste. However, a special piquancy gives him fresh black pepper. Better if it is ground before use.
The process of making snacks
To begin with, wash the chicken, dried, and then cut into thin strips. Vegetable oil is heated in a pan, slices of chicken are sent. Season the meat with salt and pepper, stirring, fry until crusted.
Mushrooms are washed, cut into strips. Onions are peeled, washed, and then cut into cubes. Separately, onion is fried in vegetable oil, and after a couple of minutes, mushrooms are added to it. After the onion is soft, remove the ingredients from the stove.
In a dry pan, fry the flour. It should turn brown, but not burn. After that, add soft butter to it, mix thoroughly so that there are no lumps. Pour the cream, stew the sauce for another three minutes, stirring occasionally. Insert nutmeg. Chicken and mushrooms are put in the sauce. Stir again and remove from the stove.
Lay out julienne in cocotte. Cheese is rubbed on a coarse grater, sprinkled with them each portion of the dish. Bake in the oven for fifteen minutes. the temperature is maintained at 180 degrees. Cheese should be baked with a beautiful hat.
Sour cream
In this recipe, julienne in cocotte sour cream plays the role of cream sauce. To prepare the dish you need to take:
- chicken fillet - about 500 grams;
- 300 grams of sour cream;
- three onion heads;
- two hundred grams of champignons;
- 30 grams of butter;
- 150 grams of hard cheese;
- a tablespoon of flour;
- salt and black pepper to taste;
- three peas of allspice;
- one bay leaf;
- vegetable oil for frying ingredients.
To do this, any part of the chicken is used in the coccotters. For example, hips, legs, or breast.
How to cook a delicious julienne?
First, prepare the chicken. It is washed, sent to a pan with salted water, put bay leaf, allspice and one head of onion, peeled, but not chopped. After boiling, a foam will form on the surface of the water, which must be removed. Reduce the fire, and cook the chicken until soft. Cooking time will depend on the portion of the chicken, as well as its age.
The rest of the onions are peeled, cut in half rings, then again in half. Mushrooms are washed, cut into plates. Mushrooms are fried in vegetable oil. They first release the liquid, and when it evaporates, they begin to brown. Ready champignons are put on a plate. Onions are fried in the same pan until the color changes. Then butter is introduced and stewed. After mixing onion with mushrooms and leave for a while.
The chicken is allowed to cool a little, and then cut into strips or disassembled into fibers. Add the fillet to the mushrooms, again send everything to the stove, simmer all together for three minutes. Sprinkle the ingredients with flour, stir thoroughly so that no lumps form. Hold on the stove for another three minutes. At the end, season with salt and pepper, season with sour cream. They lay out almost ready-made julienne with mushrooms and chicken in cocotte mills, sprinkle with grated cheese. Send the dish to the oven for fifteen minutes at a temperature of 190 degrees. When serving, you can decorate each serving with a sprig of parsley.
Option without butter
This version of julienne in cocotte makers can be called the simplest. It requires a minimum amount of ingredients. For this dish you need:
- two hundred grams of chicken breast;
- 500 grams of any mushrooms;
- one hundred grams of hard cheese;
- a glass of broth;
- a glass of sour cream;
- a tablespoon of flour;
- some salt.
It is better to take a broth strong, choosing either chicken or mushroom. Of course, you can use water, but the taste of the dish will be less saturated. So, you can take the broth from cooking the bird.
How to make julienne with mushrooms and chicken?
To begin with, carefully wash the fillet, put it in a pan and fill it with water. After boiling, cook for another thirty minutes, until cooked. Cooking meat is not recommended.
Mushrooms are washed and chopped. If mushrooms are used, then cut into strips. Forest mushrooms are recommended to be washed several times, peeled, and then cut into cubes.
A little oil is heated in a pan and the mushrooms are fried. Hold them for about seven minutes, stirring. Salt up. You can season with black or allspice.
The broth is poured into sour cream, add the flour and stir intensively so that there are no lumps. You need to leave a few tablespoons of sour cream for baking. The meat is removed from the water, cooled and cut finely. Sour cream sauce is poured to the mushrooms, stirring, boiled. As a result, the mass should thicken. After adding chicken, stir again.
A spoon of sour cream is placed in each cocotte maker, a mass of mushrooms and chicken is distributed. Cheese is cut into thin plates, covered with a slice of each container. Julienne is baked in cockpit for ten minutes at a temperature of 190 degrees.
Appetizing dish with turkey
How to make julienne original without experimenting much with the ingredients? Use turkey breast! It has many useful properties. For this recipe you need to take:
- two hundred grams of fillet;
- three hundred grams of champignons;
- three onion heads;
- one hundred grams of butter;
- two hundred grams of cheese;
- one hundred grams of fat sour cream;
- some coriander beans;
- Bay leaf;
- allspice peas;
- salt and ground black pepper.
You can also use aromatic herbs to your taste. For example, basil, fennel, a mixture of Provencal or Italian herbs.
Secrets of cooking turkey julienne
The breast is washed, sent to the pan. Top up with water. After boiling add bay leaf, peas of pepper, salt and coriander. Peel the onions. One head is cut in half and put in the broth. Add one peeled champignon, whole. Season with a small piece of butter. Cook until turkey is cooked.
Mushrooms are cut into three parts. Particularly large specimens - four. Small mushrooms can be left as is. Onions are cut into small cubes. Mushrooms are fried on a small amount of vegetable oil, until golden brown. After they are removed on a plate. Onion is fried in the same oil, seasoned with ground pepper. When it turns golden, they put mushrooms on it. They simmer for three minutes, and then mix. Cover and simmer until soft mushrooms.
The boiled meat is cooled, cut into cubes. Add to mushrooms. Dressed with leftover oil. Cover the container with a lid until the oil melts. After everything is mixed. Sour cream is introduced. Cheese is rubbed and a couple of pinches are added to the julienne base. The ingredients are simmered for a couple of minutes, added to taste.
An appetizing mass is placed in the cocotte makers, you can additionally put a piece of oil on top, so the julienne will be juicier. Sprinkle with grated cheese.
Sent in the oven at 180 degrees. When the cheese becomes rosy, take out the julienne. Allow to cool slightly, and then served to the table.
Julienne is a French dish. However, you can simply cook it at home. Often, mushrooms and chicken are the basis. They are seasoned with cream, sour cream or butter, for the juiciness of the filling. However, you can also experiment with the composition, getting new and interesting tastes. Top of julienne is decorated with grated cheese, which, when baked, forms a crust. It tastes even better!