Julienne or julienne is such a hot appetizer served in a cocotte - a small pot. Initially, the julienne was called "cocotte", hence the name for special tableware. The recipe for this dish originates, as you might guess, in France. We will figure out how to cook julienne with chicken.
It is necessary
- vegetable oil and salt;
- freshly ground pepper;
- butter - 90 g;
- flour - 2 tablespoons;
- hard cheese - 220 g;
- sour cream - 160 g;
- onions - 7 pcs;
- forest mushrooms (boletus, boletus, porcini, etc.) - 340 g;
- chicken legs - 4 pcs.
Instructions
Step 1
To make chicken julienne, wash the legs and place them in a pot of boiling water. Bring to a boil and then reduce heat. Remove the foam with a slotted spoon. Add a whole onion, peeled, simmer for 50 minutes on a low boil.
Step 2
Add bay leaf 15 minutes before cooking, pepper and salt to taste. Remove the legs from the broth, cool them and separate the meat from the bones. Cut it into strips. Peel the onion and cut into half rings.
Step 3
Sort out, wash and peel the mushrooms, boil for 10 minutes. Do not forget to cut large mushrooms into pieces. After cooking, discard them in a colander, cut into small pieces. Note that you can skip boiling mushrooms, but after peeling them, fry them until tender.
Step 4
Instead of forest mushrooms, you can use champignons. You can also cook julienne with chicken without adding mushrooms at all. Heat some vegetable oil in a skillet, add mushrooms, salt and fry until the liquid evaporates.
Step 5
Then add the butter and fry for another 8 minutes, stirring occasionally. Transfer the mushrooms to a bowl. Heat butter, diluted with vegetable oil, put onion, pepper and salt. Saute the onions until soft, stirring occasionally, then remove from the heat.
Step 6
Add mushrooms and chicken to the sautéed onions, sprinkle with flour and stir. Add sour cream, stir again and place over low heat. Bring the mixture to a boil and cook for 2 minutes, stirring occasionally. Season with pepper and salt to taste.
Step 7
Divide the dish into ceramic tins or cocotte makers. Sprinkle with grated cheese. Preheat the oven to 180oC and place the molds in there and bake for 10 minutes until the cheese is melted. You managed to cook julienne with chicken, cooled slightly, you can serve it to the table.
