Write a comment
Julienne with chicken and mushrooms in the oven
The famous julienne with chicken and mushrooms in the oven is one of the popular restaurant dishes made from chicken, mushrooms, and onion, baked in cream under cheese. Today, this dish can be prepared very simply and quickly at home. It is perfect for a festive table, and can be served in a beautiful dish, as well as in portions, in special cocottes or dessert glasses. If you don't know how to deliciously prepare julienne with chicken and mushrooms in the oven, then this step-by-step recipe with photos is for you.
Preparation time: 70 minutes.
Ingredients
Show ingredients
- chicken fillet, thigh, or drumstick – 1 pcs;
- champignon mushrooms – 300 g;
- onion – 2 pcs. (medium);
- hard cheese – 100 g;
- cream (15%) – 200 ml;
- salt, ground pepper and allspice – to taste;
- flour – 1 tbsp.
Preparation
- To start the preparation, you need to cook the chicken meat separately. Place the meat in a pot of water and bring it to a boil. Skim off the foam, reduce the heat to below medium, and cook until the meat is done. This will take about twenty minutes. Don’t forget to salt to taste and add allspice to make the meat tasty.
- Let the meat cool, remove the skin and bones if using a drumstick. Cut it into small pieces. You can also shred it with two forks.
- You will need two small onions.
- Chop them finely.
- Prepare fresh or frozen champignons, whichever you have.
- Cut the mushrooms into medium-sized pieces.
- In a skillet, add the mushrooms, allow the water to evaporate, and only after that pour in a little vegetable oil. Let the mushrooms brown slightly and then add the onion. The heat should be medium. Cook the onion until translucent.
- Add the prepared meat to the skillet with the onions and mushrooms. Let it stew for a minute or two.
- Prepare the spices, flour, and cream.
- Add flour to the skillet with the mushrooms and chicken, mix all the ingredients, and cook for about two minutes.
- Add cream to the mushrooms, constantly stirring, and wait for the mixture to thicken.
- Don’t forget about salt and spices; they should be added to taste. Remove the skillet from the heat.
- To achieve a beautiful, golden crust, you will need hard semi-melting cheese. Grate the cheese on a coarse or fine grater, it doesn’t matter.
- Distribute the mushrooms and chicken evenly among the dessert glasses and cocottes.
- Generously sprinkle cheese over the forms so that a golden crust forms on the julienne after baking.
- Place the forms with the julienne in an oven preheated to 220°C, with the upper heating element on – ‘grill’, to get the crust. The julienne can stay in the oven for fifteen to thirty minutes, depending on the oven's capability. It's important to visually determine when the crust is ready. As soon as the crust is adequately baked, the dish is ready. This is how simply julienne with chicken and mushrooms in the oven is prepared. Elegantly wrap the metal handles of the cocottes with paper napkins and serve hot.
- A double portion of the dish can fit into the dessert glasses for serving to big julienne lovers.
I recommend preparing this simple yet tasty and impressive dish – chicken and mushroom julienne for the festive table. It can be prepared in advance and distributed into dessert glasses, and sprinkled with cheese and baked just before serving.
Bon appétit!
