The classic julienne. Julienne includes boiled chicken, bechamel with sour cream and champignons. In my family, this dish has been prepared for several generations, starting with my grandmother. Champignons can be replaced with mushrooms when the season comes. Forest mushrooms give the appetizer a unique flavor.
To prepare the classic julienne, you will need 100 ml cocotte makers.
- Time for preparing: 65 minutes
- Servings Per Container: 4
Ingredients for Classic Julien
- 60 g of red onion;
- 15 g butter;
- 25 g flour;
- 70 g of sour cream;
- 45 g of cheese;
- 300 g chicken;
- 2 cloves of garlic;
The method of preparation of classic julienne
Boil the chicken with garlic, dill and bay leaf. We leave the broth for the sauce, and divide the meat into small pieces.
Lubricate the cocotte butter. Put a layer of meat. Cut the champignons thinly, after wiping them with a damp cloth. Fry in butter. Mushrooms in the pan should lie freely so that they are fried, not cooked.
Fry finely chopped red onion. Mix 100 ml of cooled broth, wheat flour and sour cream. Finished onion and sauce to thicken over low heat. Add a little sugar and salt to balance the sour taste of sour cream.
Mix mushrooms and chicken, pour the sauce. Sprinkle with a thick layer of cheese. The piquancy of this appetizer can be added by replacing the usual hard cheese with blue cheese.
Bake for 20 minutes. The temperature is 180 degrees. So that during baking, the liquid from the cocotte does not flow out and does not burn, we pour hot water into the pan. Fry a few small mushrooms, cut in half, decorate the julienne.