Julienne in cocotte makers: ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Julienne is a dish that comes from France. Most often it is served hot, but there are those who like this dish cold. Cooking julienne in the oven. To do this, they can use ceramic molds, glassware, as well as cocotte makers. The latter are best purchased, as they look very elegant, allow you to serve food in portions. Cooking julienne at home is quite simple. After all, this requires the simplest ingredients.

Easy Fillet Recipe

Traditionally cooked julienne with mushrooms and chicken. How to make it tender and fragrant? To do this, add a creamy sauce, as well as a variety of spices. For this recipe, you need to take the following ingredients:

• two hundred grams each of mushrooms and chicken;
• one hundred grams of onions;
• 20 grams of butter;
• 1, 5 tablespoons flour;
• 150 grams of cream;
• a couple pinches of nutmeg;
• 50 grams of hard cheese;
• vegetable oil;
• s alt;
• ground black pepper.

Classic julienne is famous for its creamy taste. HoweverBlack fresh pepper gives it a special piquancy. It is better if it is resin before use.

Snack making process

First, the chicken fillet is washed, dried, and then cut into thin strips. Vegetable oil is heated in a pan, chicken slices are sent. Season the meat with s alt and pepper, stir-fry until crispy.

Mushrooms are washed, cut into strips. Onions are peeled, washed and then cut into cubes. Separately, onions are fried in vegetable oil, and after a couple of minutes, mushrooms are added to it. After the onion becomes soft, remove the ingredients from the stove.

Flour is fried in a dry frying pan. It should turn brown but not burn. Then add soft butter to it, mix thoroughly so that there are no lumps. Pour in the cream, simmer the sauce for another three minutes, stirring. Enter nutmeg. Add chicken and mushrooms to the sauce. Stir again and remove from the stove.

The julienne is laid out in cocottes. Cheese is rubbed on a coarse grater, sprinkled with each serving of the dish. Bake in the oven for fifteen minutes. the temperature is maintained at 180 degrees. Cheese should be baked with a beautiful hat.

Dish with sour cream

In this recipe for julienne in cocotte makers, sour cream plays the role of a creamy sauce. To prepare the dish you need to take:

• chicken fillet - approximately 500 grams;
• 300 grams of sour cream;
• three onions;
• two hundred grams of champignons;
• 30 grams of butter;
• 150 grams of hard cheese;
• a tablespoon of flour;
• s alt and black pepper to taste;
• three peas of allspice;
• one bay leaf;
• vegetable oil for frying ingredients.

For this julienne in cocotte makers use any part of the chicken. For example, thighs, legs or breasts.

How to make delicious julienne?

First prepare the chicken. It is washed, sent to a saucepan with s alted water, put bay leaves, allspice and one onion, peeled but not chopped. After boiling, a foam will form on the surface of the water, which must be removed. The fire is reduced, and the chicken is cooked until soft. The cooking time will depend on the part of the chicken as well as its age.

The rest of the onion is peeled, cut into half rings, then in half again. Mushrooms are washed, cut into slices. Mushrooms are fried in vegetable oil. They will first release liquid, and when it evaporates, they will begin to brown. Ready champignons are put on a plate. In the same pan, fry the onion until the color changes. Then butter is added and further stewed. Then mix the onion with mushrooms and leave for a while.

Chicken is allowed to cool slightly, and then cut into strips or disassembled into fibers. Add the fillet to the mushrooms, send everything back to the stove, simmer everything together for three minutes. Sprinkle the ingredients with flour, stir thoroughly so that lumps do not form. Keep on the stove for another three minutes. Seasoned with s alt and pepper at the endtopped with sour cream. The almost ready-made julienne with mushrooms and chicken is laid out in cocotte bowls, sprinkled with grated cheese. Send the dish to the oven for fifteen minutes at a temperature of 190 degrees. When serving, you can garnish each serving with a sprig of parsley.

No butter option

This version of julienne in cocottes can be called the simplest. It requires a minimum amount of ingredients. For this dish you need:

• two hundred grams of chicken breast;
• 500 grams of any mushrooms;
• one hundred grams of hard cheese;
• glass of broth;
• glass of sour cream;
• a tablespoon of flour;
• a little s alt.

It is better to take a strong broth, choosing either chicken or mushroom. Of course, you can also use water, but the taste of the dish will be less saturated. So, you can take the broth from cooking poultry.

How to make julienne with mushrooms and chicken?

To begin with, the fillet is thoroughly washed, placed in a saucepan and poured with water. After boiling, cook for another thirty minutes, until tender. Boiling meat is not recommended.

Mushrooms are washed and cut. If champignons are used, then cut into strips. Forest mushrooms are recommended to be washed several times, peeled, and then cut into cubes.

Heat a little oil in a frying pan and fry the mushrooms. Keep them for about seven minutes, stirring. They add s alt. Can be seasoned with black or allspice.

The broth is poured into sour cream, flour is added and stirred intensively so that there is nolumps. You need to leave a few tablespoons of sour cream for baking. The meat is taken out of the water, cooled and cut into small pieces. Sour cream sauce is poured into the mushrooms, stirring, boiled. As a result, the mass should thicken. After adding chicken meat, stir again.

Put a spoonful of sour cream into each cocotte maker, distribute the mass of mushrooms and chicken. Cheese is cut into thin plates, each container is covered with a slice. Bake julienne in cocotte makers for ten minutes at a temperature of 190 degrees.

Delicious turkey dish

How to make julienne original without experimenting too much with the ingredients? Use turkey breast! It has many useful properties. For this recipe you need to take:

• two hundred grams of fillet;
• three hundred grams of champignons;
• three onions;
• one hundred grams of butter;
• two hundred grams of cheese;
• one hundred grams of fat sour cream;
• a few coriander seeds;
• bay leaf;
• allspice peas;
• s alt and ground black pepper.

You can also use aromatic herbs to your taste. For example, basil, fennel, a mixture of Provence or Italian herbs.

The secrets of cooking julienne with turkey

The breast is washed, sent to the pan. Add water. After boiling, add bay leaf, peppercorns, s alt and coriander. They clean the onions. One head is cut in half and put into the broth. Add one peeled champignon, whole. Seasoned with a small piece of butteroils. Boil until the turkey is done.

Mushrooms are cut into three parts. Particularly large specimens - four. Small mushrooms can be left as is. The onion is cut into small cubes. Mushrooms are fried in a small amount of vegetable oil until golden brown. Then take them out on a plate. Onions are fried in the same oil, seasoned with ground pepper. When it turns golden, mushrooms are placed on it. Simmer for three minutes and then mix. Cover with a lid and simmer until the mushrooms are soft.

Boiled meat is cooled, cut into cubes. Add to mushrooms. Fill with the rest of the oil. Cover the container with a lid until the butter melts. After everything is mixed. Enter sour cream. Cheese is tinder and a couple of pinches are added to the julienne base. Simmer the ingredients for a couple of minutes, add s alt to taste.

Appetizing mass is placed in cocotte makers, you can additionally put a piece of butter on top, so the julienne will be juicier. Sprinkle with grated cheese.

Sent to the oven at 180 degrees. When the cheese becomes rosy, take out the julienne. Allow to cool slightly, and then serve.

Julienne is a French dish. However, it can be quite simply prepared at home. Often the basis is champignons and chicken fillet. They are seasoned with cream, sour cream or butter, for the juiciness of the filling. However, you can also experiment with the composition, getting new and interesting tastes. The top of the julienne is decorated with grated cheese, which forms a crust when baked. It tastes even better!