In general, julienne is a certain way of cutting vegetables that comes from French cuisine. However, in the modern sense, it is a dish of mushrooms baked under a cheese crust. Julienne is prepared in small portioned pots called cocottes. Julienne can contain not only mushrooms; it can be prepared with chicken, tongue, ham, shrimp, and vegetables. In any case, these should be delicate and soft-tasting products. Cream or sour cream is used as julienne sauce. The top of the julienne always consists of melted hard cheese.
There is nothing complicated in preparing this dish. I will tell you in detail how to cook julienne with mushrooms and chicken in pots.
Taste Info Mushroom snacks
Ingredients
- champignons – 300 g;
- chicken fillet – 300 g;
- onion – 1 onion;
- cheese – 200 g;
- cream – 200 ml;
- flour – 0.5 tbsp. l. without slide;
- salt – 1 tsp;
- vegetable oil – 1 tbsp. l.
How to cook julienne with mushrooms and chicken in pots
The recipe for julienne with mushrooms and chicken is divided into several stages: cutting the ingredients, their preliminary preparation and baking the finished dish.
Boil the chicken until cooked and cool slightly. Breast is most often used, but I prefer to cook julienne from chicken thighs, I think it turns out more tender and juicy.
Remove skin and bones, cut chicken fillet into small pieces.
In some recipes, the chicken is cut into small pieces and fried in a frying pan; this option for preparing julienne is also allowed.
Wash the champignons, peel the stems, cut into cubes.
Place the mushrooms in a frying pan with vegetable oil and fry on the fire.
Chop a medium onion into small cubes with a knife.
As soon as all the released liquid has boiled away, season the champignons with salt and add finely chopped onions to them.
Do not fry the mushrooms and onions too much; just simmer over low heat for about 5 minutes, stirring them frequently.
Then, without removing from the heat, add the chicken to the mushrooms.
Add flour and mix well to prevent further formation of flour lumps in the sauce.
Some recipes do not add flour, but it makes the sauce thicker, so I like to cook julienne with flour.
Pour in the cream and simmer for a couple of minutes until the sauce thickens a little.
By the way, sour cream is often used instead of cream, but to prevent it from curdling, we recommend diluting it with a little water.
Divide the prepared mixture of ingredients into portioned pots, leaving a little space on top.
Grate hard cheese into a fine grater. Processed cheese will not work for this recipe.
The choice of cheese must be given enough attention.
Choose high-quality hard cheese, it is better to use Parmesan, but Dutch, Russian, Gouda and Edam and other cheese with a creamy and slightly salty taste are also suitable.
Place a generous portion of cheese in each pot. It is important that there is really a lot of it, otherwise the julienne will not be julienne.
Preheat the oven to 160 degrees and place the pots in it.
When the cheese is melted and covered with a golden brown crust, the julienne is ready. Depending on the type of oven, this will take from 10 to 20 minutes.
Serve julienne with mushrooms and chicken in pots immediately after cooking, hot.
Mmm...how tender, tasty and aromatic!
Julienne with mushrooms and chicken in pots is also suitable for a holiday menu, it really deserves it!
- Chicken fillet – 1.5 kg;
- Mushrooms (champignons or oyster mushrooms) – 200-300 g;
- Onions -4-6 pcs;
- Hard cheese – 200 g;
- Sour cream 100-150 gr;
- Flour – 2 tablespoons;
- Butter – 80 g;
- 1 bay leaf;
- Vegetable oil, salt, freshly ground pepper.
1.How to cook julienne in pots?
Wash the fillet, place in a saucepan and bring to a boil.
Reduce heat, add the peeled whole onion, add bay leaf, salt and pepper, and cook at low simmer for 20 minutes.
Remove the fillet from the broth and leave to cool.
2.
3.
Add vegetable oil to a heated frying pan.
Wash the mushrooms well, cut into medium pieces and place in a frying pan.
Add a little broth to the mushrooms (we use the broth left after the boiled fillet), add salt and pepper and simmer over low heat.
4.
When the liquid has evaporated, add a little butter, stir and fry over low heat.
Afterwards we take out the mushrooms.
5.
Then in a heated frying pan, again add vegetable oil and butter, add the onion, salt and pepper, and fry until golden brown.
6.
Add mushrooms and chicken to the onions, mix well and keep on low heat for 3 minutes.
7.
Then add flour there and mix.
8.
Then pour in the sour cream, stir and simmer over low heat for 1-2 minutes.
9.
Divide the finished dish into pots and sprinkle thickly with grated cheese.
10.
Bake in an oven preheated to 180°C for 5 - 10 minutes until the cheese melts.
Julienne in pots - a variety of festive table.
The dish looks beautiful, tastes delicious, and is nutritious.
So you have learned another recipe, how to cook julienne in pots!
Bon appetit everyone!
A hearty and aromatic dish in the oven, julienne with chicken, mushrooms and potatoes in pots, a simple and easy, and most importantly delicious recipe with photos, can be prepared for a holiday or home table. In general, there are many options for cooking julienne with chicken, mushrooms and potatoes, and this one in pots is one of them.
Ingredients:
Chicken meat 400 g.
Potatoes 4 pieces
Mushrooms 300 grams
Milk 250 ml.
Onion 1 head
Hard cheese 150 g.
Flour 2 tablespoons
Butter 30 g.
Vegetable oil
Ground pepper
Salt
How to cook:
Delicious julienne with chicken, mushrooms and potatoes in pots.1) Peel the potatoes, wash them and cut them into cubes, fry them in a frying pan in vegetable oil until half cooked.
2) Cut the chicken meat and mushrooms into small pieces, finely chop the onion, while we fry the potatoes, take a second frying pan and fry the chicken and onions in it for about 5 minutes, then add the mushrooms to them.
3) Fry the mushrooms with the chicken until the excess moisture has evaporated, all the liquid from the mushrooms has evaporated, add butter to them, add flour and pour in milk, pepper and salt. Mix well and simmer until the mixture thickens.
4) Place the julienne into pots: the first layer is potatoes, then chicken and mushrooms, and the top layer is grated cheese (sprinkle it well, don’t regret it).
5) Place the “julienne with chicken, mushrooms and potatoes in pots” in the oven, bake for about 20 minutes at 200 degrees.
Serve julienne with chicken, mushrooms and potatoes in pots for a holiday or home-made lunch and dinner.
Bon appetit.
Cooking dishes in pots only at first glance looks like an old-fashioned act. In practice, none of the smartest kitchen gadgets can accurately imitate the luxurious taste that baking in a pot in the oven gives simple foods.
Julienne is one of the varieties of such dishes. It differs from all other dishes in pots by the mandatory presence of mushrooms in the list of products. They give the characteristic taste to this dish.
Julienne in pots - general principles of preparation
There are two types of clay pots: regular and glazed. Whatever containers you use, it will not affect the taste of the finished dish. But for this, each type of such utensils must be properly prepared before use.
If glazed containers just need to be washed, then ordinary clay pots are recommended to be kept filled with water for an hour before use. After such preparation, the dish prepared in them will turn out juicier and more tender.
Prepare julienne in pots in the oven. First, containers are placed in it and only then the temperature is gradually raised to the required temperature. Clay dishes are rarely placed in a heated oven. If there is a sudden change in temperature, its walls may crack. This will not happen with glazed pots.
What is julienne in pots made from? The main and constant component of the dish is fresh mushrooms. These can be champignons, oyster mushrooms and, depending on the season, forest mushrooms, which have a special aroma.
Classic julienne, prepared only from mushrooms, which, after frying with onions, are stewed in pots in a creamy sauce under a cheese “cap”. In home cooking, potatoes, various types of meat, and chicken are added to julienne. They also add sauces with sour cream or cream. Sometimes water or liquid mayonnaise is used instead.
Julienne in pots turns out to be satisfying and, as a rule, it is not served with a side dish. Depending on the ingredients, julienne can be either an appetizer or an independent dish.
Classic recipe for mushroom julienne in pots
Ingredients:
Half a kilo of fresh champignons or mushrooms of another variety;
A small bunch of fresh dill;
Two spoons of flour;
40 ml water;
One and a half glasses of 20% sour cream.
Cooking method:
1. Wash the dill and lay the sprigs on a towel. After drying, chop the greens using scissors or cut with a knife.
2. Prepare the mushrooms. We clean off the dirt, rinse and dry well, separate the stems from the caps. Cut the legs into large pieces. The caps of small mushrooms can be left whole, and those that are larger can be cut into three parts.
3. Transfer the dill to the sour cream, add a little salt and season with ground pepper, stir well until smooth. Pour the sour cream dressing into the mushrooms, mix and place into portioned pots.
4. Prepare the dough. While stirring with a fork, gradually add water to the flour. The dough should not be thick, bring it to the consistency of thick sour cream, as for pancakes.
5. Cover the pots filled with mushrooms with lids. We cover the “cracks” at the junction of the lids with the pots with dough in a circle.
6. Place the containers in a cold oven, placing them on a wire rack or baking sheet set on the middle level. Turn on the heating. The total cooking time including heating is no more than an hour, the temperature is about 200 degrees.
Mushroom julienne in pots with chicken and cheese
Ingredients:
Two large onions;
300 gr. champignons;
Chicken fillet (breast) – 350 gr.;
Spoon of butter;
Rare, preferably 20%, sour cream - a glass;
Spoon of flour;
300 gr. “Russian” or any other hard cheese;
Refined oil.
Cooking method:
1. Wash the fillet and place it in one piece in cold water. Place the pan on high heat and, removing foam as it forms, bring to a boil. Then cover with a lid and cook over moderate heat for 40 minutes.
2. Take out the finished chicken, cool slightly, and cut into one and a half centimeter cubes. Grind the mushrooms into pieces approximately the same size and shape. Chop the peeled onions as finely as possible.
3. Place a thick-walled frying pan on low heat and pour a little oil into it - two spoons will be enough. First, put the onion in the pan, fry until transparent and add the mushrooms. Cook, stirring occasionally until all the moisture has evaporated. Then add the chicken to the mushrooms and fry until a golden brown crust appears on the meat.
4. Place the contents of the frying pan into small pots. We fill the containers without going one and a half, or preferably two, centimeters to the edge.
5. Prepare the sauce. In a dry and clean frying pan, stirring, fry the flour until a delicate “nutty” aroma appears. Add butter to it and, stirring continuously, cook until it is completely melted. Then add sour cream and simmer for about a minute - the sauce should not boil and thicken.
6. Pour the prepared sauce into filled pots. Add a little salt to each and fill the contents with grated cheese.
7. Preheat the oven to 180 degrees and place the pots in it. It is advisable to place them on a baking sheet, on the middle level. Cook until all the cheese is melted and golden brown.
Julienne in pots with mushrooms and potatoes in sour cream sauce
Ingredients:
Hard cheese – 100 gr.;
Large onion head;
Two large potatoes;
200 gr. young champignons or oyster mushrooms;
Chicken breast – fillet, weighing up to 300 g;
A large bunch of dill;
30 gr. wheat flour;
Sour cream, fat content of at least 20% – 200 ml.
Cooking method:
1. Pour flour into a dry frying pan and fry over low heat, stirring continuously with a spoon, until lightly creamy. Add sour cream and immediately begin stirring vigorously to break up all the lumps. Stir in chopped dill (one third of the total amount). After heating the sauce for a minute, remove from heat and pour into a convenient bowl to cool.
2. Cut the chicken into small, randomly shaped pieces, finely chop the onion, and do not chop the mushrooms - cut into 5-6 parts.
3. In a clean frying pan, fry the onion in two tablespoons of oil until the slices are slightly browned. Place the fillet in the frying pan and, after waiting for the pieces to turn white on all sides, add the mushrooms. Cover with a lid and leave to simmer. After about a quarter of an hour, remove the pan from the heat; there should be no water left in the mushrooms.
4. Peel the potatoes. Cut the tubers into cubes no larger than one centimeter and place them in the pots as the first layer. Sprinkle the layer with dill and place the mushrooms fried with chicken on it. Pour the sauce, which has cooled by this time, over everything and sprinkle with grated cheese.
5. Close the pots and put them in the oven for half an hour. Cook julienne at 190 degrees.
Julienne in pots with fresh mushrooms and pork
Ingredients:
Fresh mushrooms – 200 gr.;
250 gr. fat, 30% cream;
Pork pulp (necks) – 200 g;
“Russian”, high-quality cheese – 50 grams;
Two onions;
Sweet cream butter – 50 gr.
Cooking method:
1. Wash and cut the mushrooms into strips. The pulp is thin strips of short length, and the onion is in half rings.
2. First lower the onion half rings into the heated oil. Fry at medium temperature for two minutes, add meat to them. Continue frying until the onion is browned. Then lower the heat a little, add the mushrooms and leave to simmer for 20 minutes.
3. After this, add cream to the meat and mushrooms. Without letting it boil, cook for another 10 minutes. Turn off and immediately distribute into pots.
4. Sprinkle generously with fine cheese shavings on top and place in the oven for five minutes. We take it out when the melted cheese has set into a crust and is slightly browned.
Potato julienne with mushrooms and pork
Ingredients:
Lean pork pulp – 500 gr.;
Ten small potatoes;
Onion head;
100 gr. fresh mushrooms (champignons, oyster mushrooms or wild mushrooms);
Large carrot;
100 gr. cheese;
Refined oil;
Three spoons of rare mayonnaise.
Cooking method:
1. Cut the peeled potatoes into centimeter cubes. Heat the oil well in a wide frying pan and drop the potato pieces into it. It is advisable that the potatoes lie in one thin layer.
2. Over high heat, fry the potatoes on one side until golden brown, quickly turn them over and fry the top of the potato layer in the same way. If you don't have a pan that's the right size, fry in batches. Transfer the browned potatoes to a clean bowl.
3. Cut the carrots lengthwise into slices and chop them as thinly as possible. Remove the top layer from the champignon caps and cut the mushrooms into thin, medium-sized slices. Chop the onion in the same way.
4. Place the onion in the frying pan, add a couple of tablespoons of oil and fry, stirring frequently, until transparent. Add the carrots, and after two minutes add the chopped mushrooms. Fry everything together over low heat for five minutes until the juice released from the mushrooms has completely evaporated.
5. After this, place the fried potatoes in equal parts among the pots, and on top of them a layer of meat and fried mushrooms. Add a little chopped garlic, you can add heavy cream. Sprinkle everything with finely grated cheese and do not forget to cover the containers with lids.
6. Keep the pots in the oven for 45 minutes. Initially raise the temperature to 200 degrees and hold it until the very end.
7. Serve hot, sprinkled generously with herbs.
Julienne in pots with chicken fillet, potatoes and mushrooms
Ingredients:
Eight potatoes, medium size;
Half a kilo of chilled chicken fillet (breast);
350 gr. fresh champignons;
Cheese – 60 gr.;
40 gr. liquid, low-fat mayonnaise;
Two large onions;
Vegetable or olive oil.
Cooking method:
1. Place the mushrooms under running water and, rinsing thoroughly, remove any dirt remaining on the stems. Then dry well and cut into slices.
2. Cut off the hanging films and remaining chicken fat from the fillet. We wash the chicken, dry it and, placing it on a cutting board, cut into oblong pieces.
3. Finely chop the onions. Cut the potatoes into medium-sized cubes – maybe into thin cubes. Fill the potatoes with cold water to prevent them from darkening.
4. Place the chopped onion in a frying pan with boiling oil, stirring occasionally, and cook the slices over moderate heat until transparent. Place the mushrooms in the pan and simmer together with the onions in the released mushroom juice. As soon as it has all evaporated, add a little oil and, frying, bring the ingredients to a golden color. The main thing is not to dry it out!
5. Place fillet pieces on the bottom of the clay pots in an even layer, and potatoes on top. Cover everything with fried mushrooms, add a little mayonnaise and cover with cheese.
6. Preheat the oven, bring the temperature in it to 200 degrees and place the pots covered with a lid. Cook the julienne for about half an hour until the chicken and potatoes are cooked through.
Julienne in pots - cooking tricks and useful tips
The dish will turn out juicier if, after adding the ingredients, add a little water to the pots.
For julienne it is not necessary to use only breast fillet. These can also be other pieces of chicken, previously cut from the bone.
If julienne in pots with cheese needs to be covered with a lid, remove it ten minutes before it is ready. The melted cheese will form a crust, which will have time to brown during this time.
Do not overdry the mushrooms when frying. They must brown well and remain juicy, otherwise the taste of the dish will change and, most likely, not for the better.
Do not place hot pots on a solid, cold surface, as this may cause the cookware to crack.
For the sauce
- Butter - 1 tbsp.
- Flour - 1 tbsp.
- Milk - 1/2 tbsp.
- Sour cream - 2 tbsp.
- Mayonnaise - 1 tbsp.
- Cheese (grated) - 170g
- Pepper.
Cooking method
- Products needed for cooking julienne with mushrooms in pots.
- Boil chicken, onions and mushrooms - finely chop. Fry mushrooms and onions.
- Grate the cheese.
- Lightly fry the meat. When you cook julienne with chicken and mushrooms in pots, it is important to fry the chicken correctly: you need to heat a frying pan with vegetable oil, then quickly fry the pieces of meat over high heat, stirring for 5 minutes. Place the ingredients in the pots in random order.
- Prepare the sauce: melt the butter, add flour. Fry, dilute with milk.
- Add sour cream and mayonnaise. Add grated cheese to the boiling sauce.
- Pour the hot sauce over the contents of the pots.
- Sprinkle with grated cheese and place in a preheated oven.
- Cook for 25 minutes. Serve hot.
Cooking time: 120 minutes
Julienne is a well-known dish that is loved by many and which is prepared in many families. It turns out especially tasty in clay pots. Perfect for surprising guests or treating yourself to a gourmet dinner. Julienne in pots or in cocotte makers - a French dish. It is very aromatic, tasty and satisfying, and also perfectly warms up the appetite before serving the main dishes. Julien is very famous in our country, you can try it in the buffets of all theaters, and in a restaurant with any cuisine there will definitely be such an appetizer. According to tradition, julienne is served in small metal cocotte makers, but there are other options - in a bun or in a tartlet, but today we are preparing an unusual version - in a pot. Julienne with mushrooms in pots served hot, garnished with herbs. The pot is placed on a separate plate, just like the cocotte maker. You can put a napkin between the plate and the julienne dishes. It should be noted that it is very important to use good, quality products. Soft cheeses, canned mushrooms or stew are not suitable for a good dish. If you are cooking julienne, which most likely is not every day, buy a good hard cheese such as Parmesan, fresh mushrooms or chicken if you are cooking Julienne with chicken in pots, you will also need some good heavy cream. You can, of course, use sour cream, but experienced chefs say that it is the cream that gives the appropriate consistency, while sour cream adds an unnecessary sour taste to the dish. If you follow our recommendations correctly, you will get an excellent appetizer that will be the first to disappear from the holiday table. How to cook julienne in pots, every good housewife should know, because this is one of the best ideas for a romantic or festive family dinner. However, be careful: if the pot is larger than the cocotte maker, julienne can go from an appetizer to the main dish category! Or you can complement it with a light dish of cooked vegetables, rice and seafood.
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