Julien is one of the most popular French cuisine dishes among our fellow countrymen. True, the fact that we have called "Julien", the French call "cocotte." The term “julienne” is also used by French culinary specialists, but only in relation to cutting of July vegetables. Therefore, when the French find themselves in Russia, and they are served julienne, they are pleasantly surprised.
“Kokot” in French means “rooster”. Most likely, the name is connected with the fact that chicken is the main ingredient of this hot snack. However, it can be supplemented with other products. Most often, julienne is cooked with chicken and mushrooms, using cocottes for this, small molds made of metal, ceramic or heat-resistant glass, usually equipped with a handle. These portions are unusually small by our standards, but this is justified: the calorie content of julienne is quite high, and it is difficult to attribute it to light meals. However, the taste of this dish is so unique and unforgettable that few people manage to confine themselves to one portion, and therefore some have guessed to make julienne in pots or capacious baking dishes.
Cooking Features
The Russians were so fond of the French dish that they even refined the classic recipe and began to cook the julienne in different variations, including sour cream and potatoes. Regardless of the selected recipe, you should know a few subtleties of cooking Julienne, then it will turn out really beautiful, tasty and fragrant.
- For cooking Julien, chilled chicken meat is better suited than frozen meat.
- In order for the julienne to not get watery, all components for it should be prepared separately, connecting them just before putting them in the oven.
- If you fry the ingredients in several pans simultaneously, you can save time.
- If you want to reduce the calorie content of the dish, you can not fry the chicken, but boil it. At the same time it is better to use chicken breast.
- By the time the dish is assembled, all ingredients must be made ready.
- A cold or warmed julienne will not be tasty enough, so it is served immediately after cooking. If you are expecting the arrival of guests and want to treat them to an exquisite French dish, then prepare all the products, preheat the oven, but start baking the dish 20 minutes before serving it to the table.
When serving it is customary to put cocottes on a saucer, putting a napkin on it, or on a special stand. The handles of cocottes are wrapped in napkins so that they cannot be burned.
Classic Julien recipe with chicken and mushrooms
Composition:
- chicken fillet - 0, 3 kg;
- fresh champignons - 0, 3 kg;
- bulb onion - 100 g;
- flour - 30 g;
- cream 15-20% fat - 0, 2 l;
- butter - 20 g;
- hard cheese - 100 g;
- nutmeg - a pinch;
- salt, black pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Cut chicken breast fillet into thin slices and add salt and pepper.
- Cut the mushrooms into small cubes.
- Peel the onion, cut it into small pieces.
- Heat vegetable oil in a pan, fry chicken slices in it. You need to fry over medium heat for 2 minutes on each side.
- In individual pans, fry the onions - until it is soft and translucent, and the mushrooms, until excess moisture has evaporated from them.
- Cut cooled chicken slices into smaller cubes.
- In a clean, dry frying pan, fry the flour. When it gets a creamy shade, add the butter and fry the flour with it a little.
- While stirring the flour, pour in the cream. Stir to avoid lumps. Pour the nutmeg and cook the sauce until it has a uniformly thick consistency. This sauce has the name “Béchamel”, and only he is used in the classic Julien recipe.
- Mix roasted chicken, onions, champignons, immerse them in the sauce and leave for 10 minutes.
- Fill the cocotte with the resulting mass of about 3/4 of their volume.
- Finely rub the cheese and thickly sprinkle the billet on it.
- Heat the oven to 180 degrees and put cocottes in it. Bake for 15 minutes. If you have cocottes of ceramic or heat-resistant glass, it is recommended to put them in a cold oven, and bake for 15 minutes after the temperature in the oven reaches the desired temperature. If such products are put in a hot oven, they can not withstand the temperature drop.
In the classic recipe, not only champignons can be used, but also white mushrooms. In this case, Julien will be even more fragrant.
How to cook julienne in pots
Composition:
- chicken fillet - 0.5 kg;
- fresh champignons - 0, 3 kg;
- sour cream - 0, 3 l;
- flour - 60 g;
- hard cheese - 0, 2 kg;
- onions - 0, 2 kg;
- vegetable oil - how much will leave;
- salt, black pepper - to taste;
- greens - to taste.
Method of preparation:
- Wash and boil chicken in salted water. Remove it, dry and cool. Cut into small cubes or straws.
- Peel the onions and cut them into thin half rings.
- Wash, dry champignons. Cut them into cubes or strips, that is, just as the chicken was cut.
- Heat the vegetable oil in the pan, fry the onion in it until transparent, add the mushrooms to it and continue to fry them until they are no longer watery.
- Put chicken pieces into the pan with mushrooms and onions, fry everything together in just a minute and remove the pan from the stove.
- Sprinkle flour on a clean, dry frying pan. When it begins to turn yellow, add sour cream, stir, hold over low heat for a few minutes, stirring.
- Put the sauce in a pan with chicken and mushrooms. Stir. Put the pan on the fire and hold the mixture on it, stirring for a couple of minutes.
- Put the mushrooms and chicken in sour cream sauce in pots of heat-resistant ceramics.
- Sprinkle with finely chopped greens.
- Coarsely rub the cheese, cover the contents of the pots with it.
- Place the pots on a baking tray and place in the oven.
- Turn on the oven. Julien cooks in pots for 30 minutes at a temperature of 170-180 degrees. Lid pots while not closing.
Instead of champignons, you can use any forest mushrooms. Mushrooms will look very harmonious in this dish.
Julien with potatoes
Composition:
- chicken fillet - 0, 2 kg;
- canned mushrooms - cans of about 0, 4 l;
- onions - 100 g;
- potatoes - 0.5 kg;
- hard cheese - 0, 2 kg;
- wheat flour - 30 g;
- sour cream - 100 g;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Peel raw potatoes and grate them on a coarse grater.
- Chicken breast cut into cubes.
- Cut the onion and mushrooms in small pieces.
- Heat the butter in a frying pan, fry the chicken fillet in it, salt it and pepper to taste.
- When the excess moisture has evaporated, add the mushrooms and onions, fry them with the chicken for 5 minutes.
- Add the potatoes to the pan, fry it with the rest of the ingredients for 10 minutes.
- Sprinkle with flour, put sour cream, stir. Stew for 10 minutes under a lid on low heat.
- Spread out the mass in coconuts, making sure to leave room for the cheese.
- Coarsely rub the cheese, put it on top.
- Cook the julienne in the oven for 15 minutes at a temperature of 190-200 degrees.
Julien, prepared according to this recipe, is tender and nourishing.
Julien in tartlets
Composition:
- chicken fillet - 0, 3 kg;
- fresh champignons - 0, 2 kg;
- cheese - 100 g;
- vegetable oil - 50 ml;
- butter - 40 g;
- milk - 0, 25 l;
- sour cream - 0, 25 l;
- salt, pepper - to taste;
- tartlets - 15-20 pcs.
Method of preparation:
- Boil the chicken fillet, cool it, disassemble it into fibers or cut it into very thin straws.
- Cut the mushrooms into plates, fry in oil until liquid evolved from the pan evaporates.
- Add chicken fillet to mushrooms, season, salt and mix.
- In a clean frying pan or in a small saucepan, melt the butter, add the flour, whisk it. Continue to beat, pour in the milk and boil it until it thickens and resembles the sauce.
- Remove sauce from heat, mix with sour cream.
- Spread the mushroom and chicken stuffing on tartlets. Pour the sauce.
- Sprinkle with grated grated cheese.
- Place in an oven preheated to 200 degrees for 15 minutes. The oven is better to warm up in advance.
This appetizer is well suited for a buffet.
Julien in the oven with cream
Composition:
- chicken fillet - 0, 2 kg;
- champignons - 0, 2 kg;
- onions - 100 g;
- hard cheese - 100 g;
- cream 20% fat - 0, 2 l;
- flour - 30 g;
- butter - 80 g.
Method of preparation:
- Boil chicken fillet in salted water until cooked, cut into small cubes.
- Finely chop the peeled onion and fresh mushrooms.
- In a frying pan, melt half the butter and fry the onions and mushrooms in it until excess moisture is gone.
- Add the chicken fillet and fry it with the mushrooms for 5 minutes.
- Sprinkle flour and chicken over the mushrooms, add the remaining butter and fry everything together until a thick mass is formed in the pan.
- Put the mass in a baking dish, smooth it.
- Fill with cream, sprinkle with finely grated cheese.
- Place in an oven preheated to 200 degrees, bake for 20 minutes.
Before serving, the dish should be laid out on plates. It will not spread, as the cream will turn into a thick sauce. If you want to cover a crust of julienne, you can add some breadcrumbs to the grated cheese.
Julien with chicken and mushrooms: a recipe from a photo
List of ingredients:
- 250 g of chicken meat;
- 150 g of champignons;
- 1-2 onions;
- 2 tbsp. l vegetable oil;
- 3 tbsp. l flour;
- 70 g butter;
- 200 ml of milk (cream);
- 1, 5 tsp. salts;
- black pepper to taste;
- 150 g of hard cheese;
- 100 ml sour cream;
- greens before serving.
Cooking:
1. Chicken fillet or pieces of meat, cut from any other parts of the chicken, finely chop, diced or straws.
2. Wash the mushrooms and cut them into small pieces. Peel and dice the onions.
3. Pour a spoonful of butter into the pan, fry the chicken first until golden brown, add salt and pepper it. After removing the chicken from the pan, add oil and fry the mushrooms with onions, also add salt and sprinkle with spices. Fry for 5-7 minutes, then shift to another bowl.
4. We make the sauce for julienne in this way: melt a piece of butter in a frying pan, then add flour and stir until a slurry forms.
5. After a couple of minutes, add milk and continue stirring. If the pan without non-stick coating, you can use the whisk. In the sauce should not be lumps of flour.
6. Transfer the fried chicken and onions with mushrooms to the pan. Stir again and simmer on very low heat for about 3 minutes.
7. Spread the appetizing mass in pialas and molds, pre-lubricated with butter or vegetable oil. On top of each bowl, place 1, 5 tablespoons of sour cream.
8. Grind hard cheese of any kind on a coarse grater, generously sprinkle future juliens in tins.
9. Heat the oven to 180 degrees and send the molds there. After 7-10 minutes, the cheese should melt, forming a cheese crust. Serve julienne with chicken and mushrooms, you can immediately or wait until the molds cool slightly. Before serving, it will not be superfluous to decorate with a sprig of fresh greens.
Julienne with chicken and mushrooms is an exquisite dish that will decorate the festive table. However, the simplicity of cooking this dish allows you to please yourself and your loved ones even on weekdays.
