How to cook julienne with chicken and mushrooms
It is customary to consider the classical julien to be trueFrench dish. But as the facts and historical cookbooks say, this is far from the case. In France, the so-called method of cutting vegetables is very thin, which gives the dish a more delicate consistency. In Russian cooking this is a separate dish, which is prepared from chicken in various variations: julienne from poultry, meat from seafood and others. Recipes of gravy are also varied.
In French cooking there is very similar to"Russian" julienne is a dish called "kokot". Maybe that's why it is customary to serve a chicken with chicken and mushrooms in a special bowl-a small bowl with a long handle, called a coconut. In order to make it delicious and fragrant, great attention should be given to the choice of products. They should be fresh and of high quality, they should not be saved, and then your dish will be no worse than a restaurant dish.
- JUljen's recipe with mushrooms and chicken
- Julienne chicken
Recipe number 1. Julienne with mushrooms and chicken
In order to make a julien with chicken and mushrooms, we need the following ingredients:
- chicken fillet - 500 g
- fresh mushrooms - 350 g
- onion - 2-3 pcs.
- sour cream - 300 g
- vegetable oil
- salt
- ground black pepper
Cooking method:
- boil the loin until fully cooked, let it cool and cut into small cubes;
- finely chop the onion and mushrooms;
- fry onion on sunflower oil, then add the mushrooms and stew until the liquid evaporates;
- add chicken meat, salt, pepper to taste, fry another 5-10 minutes;
- take a clean frying pan and cook the flour on it until golden;
- pour in sour cream, sprinkle with salt and pepper, and wait for the first boil, then immediately remove the sauce from the fire;
- fill the resulting mass with gravy, mix thoroughly and put it into a serving bowl, pots or other dishes suitable for the oven;
- sprinkle each portion with grated cheese and send it to the oven, heated 180 degrees, for half an hour.
Julienne with chicken and mushrooms to the table is served hot, as a prelude to dinner.
Recipe number 2. Julienne chicken
For those who do not like mushrooms, we offer you a dish of poultry.
Ingredients:
- chicken fillet - 500 g
- milk - 250 g
- hard cheese - 150 g
- flour - 3 tbsp. l.
- butter
- dill
- black pepper
- salt
Cooking method:
- meat cut into strips and fry in butter for 15 minutes, stirring;
- we fill the flour in the milk, while continuously stirring, so that there are no lumps, salt, pepper, fall asleep finely chopped dill and fill this mixture with chicken;
- lay out the mass in a ladle for serving, sprinkle with grated cheese and send it to the oven, heated to 180 degrees, for 10 minutes.
It should be emphasized that the onion is by no meansDo not overdo or leave half-baked. It should practically dissolve in the jugolon. For flour during frying, you need to closely monitor - it burns very quickly. For julienne, too, a fine cut is also appropriate, since to the hot appetizers, according to the rules of etiquette, the knife is not served. Correctly sliced foods make the dish tender and pleasant for taste buds.
This is the simplest recipe for a julienne from a chicken, but heis the base one. It can be changed at its discretion, for example, sour cream sauce replaced with classic milk sauce. Whatever foods are included in the dish, it must necessarily be sprinkled with grated cheese. For this purpose, the Gruyere, Gouda, Emmental, etc.,
To date, a lot of mouthwateringrecipes for this hot appetizer: with poultry, seafood, tongue or vegetables. But whatever recipe you like, the cooked delicacy will become the main decoration of both festive and everyday table. This delicious hot appetizer will be the perfect solution for any celebration and banquet.
