Julien is a traditional hot appetizer of French cuisine. It is served in almost all restaurants in the world, and each cook and housewife know the recipe for this dish.
But still, there are many subtleties and secrets that must be observed when processing products. It is they who make such a dish, such as julienne with chicken and chanterelles, juicy and tasty. Therefore, they must be taken into account in the cooking process and not violate the heat treatment technology.
Ingredients
To prepare you will need:
- chanterelle mushrooms - 500 g;
- chicken fillet - 500 g;
- onions - 1-2 pcs.;
- hard cheese;
- salt;
- cream;
- black pepper.
Preparation
First you need to prepare all the products so that you do not get distracted later. First of all, you need to chop onions. Some chefs prefer to do this in the form of cubes, but half rings are better for a dish such as chanterelle julienne . The recipe at the same time requires that the slicing is thin and uniform. Next, grate the cheese. Its quantity must be measured at its own discretion and taste.
Particular attention in the preparation is given to mushrooms and chicken. First of all, they must be thoroughly washed and dried. To do this, you can use paper towels that accelerate this process. Next, the products are cut into small pieces of the same size. They are salted, pepper, but not mixed, since julienne from chanterelles and chicken is prepared in stages, separating the process for each product.
Cooking
To begin with, fry the onions in a pan with a small amount of vegetable oil. When it turns golden, it is transferred to a separate container, and mushrooms are cooked on the same oil until a golden crust appears. After that, chicken is fried until ready. In this case, the same oil is used so that the chanterelle julienne is saturated with the taste of all products.
Next, you need to cook special dishes. The restaurants use small pans specially designed for this dish. However, at home, small metal baking dishes can be used. We lay onion, meat and mushrooms in layers. In order for the chanterelle julienne to turn out juicy, it is poured with a lot of cream and covered with cheese on top. It is in this form that the molds need to be put in the oven, where the dish will be cooked until the cheese is melted. After that, the appetizer is taken out and decorated with a small amount of greenery.
Innings
Chanterelle julienne is served as a hot appetizer. It is believed that this particular dish is best suited for cold vodka, which makes it especially popular in the countries of the former USSR, as well as France and Canada. Some housewives serve julienne as the main dish, laying it on one plate along with a side dish. Such a presentation is also considered acceptable and is widely used in modern cooking.
As decoration, you can use parsley. From drinks to this dish serves red wine or vegetable juices.