Julienne classic

Julienne is a French dish that has been adopted by many chefs and transforms it in their own way. It has become optional to prepare julienne in cocotte makers, special containers with a long handle, and absolutely any cutting of food can be used. There are many delicious and easy julienne recipes, we want to share some of them with you.

Classic julienne with chicken and mushrooms in the oven

We will prepare classic julienne with chicken and mushrooms in the oven in traditional molds. They are called cocotte makers. These are small round containers with long handles. Accordingly, julienne is served in portions, perfect for a holiday or a party.

1. 
   How to cook julienne with chicken and mushrooms in the oven? Remove membranes from the chicken fillet and place in a saucepan, cover with cold water and cook for 20-25 minutes from the point of boiling. If desired, you can add salt and spices to the water. Cool the meat in the broth.
2. 
   Peel the onion and chop finely. Wash the champignons and cut into cubes. Fry the onion in vegetable oil for 5 minutes, stir with a spatula. Then add the mushrooms and cook for another 5 minutes.
3. 
   Place the fried onions and mushrooms in a bowl, add sour cream, ground pepper and salt, mix everything.
4. 
   By this time the boiled chicken fillet has cooled down, cut it into cubes.
5. 
   Turn on the oven in advance and set the temperature to 190 degrees. Grease julienne cocotte makers with soft butter and place chicken fillet in containers.
6. 
   Place onion and mushroom fry on a layer of chicken fillet. Cut the remaining butter into cubes according to the number of cocotte makers and arrange them among the preparations.
7. 
   Grate a piece of hard cheese on a coarse grater. Sprinkle the pieces with shavings.
8. 
   Bake the julienne with chicken and mushrooms in a well-heated oven for 10 minutes. Serve the dish hot in cocotte makers. Bon appetit!

Julienne with chicken, mushrooms and sour cream in the oven

Julienne with chicken, mushrooms and sour cream in the oven is an adapted version of the famous dish for home cooking. This is primarily due to the difference in the cost of sour cream and cream. Sour cream is more often found in stores and is more familiar to housewives.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 2.

Ingredients:

• Champignons – 150 gr.
• Butter – 20 gr.
• Salt - to taste
• Chicken fillet – 300 gr.
• Ground black pepper - to taste
• Sour cream – 3 tbsp.
• Flour – 1 tsp.
• Hard cheese – 80 gr.
• Onions – 1 pc.

Cooking process:

Step 1. Immediately prepare all the necessary ingredients for preparing julienne with chicken and champignons.

Step 2. Clean the chicken fillet from films and remaining fat, place in a saucepan, cover with water and salt to taste. Cook the meat until tender for 15-20 minutes, depending on the size of the pieces.

Step 3. Peel the onions and cut into small cubes. Fry it until translucent in butter.

Step 4. Wash the champignons, clean the caps and cut the mushrooms into cubes. Then add them to the pan with the onions. Fry, stirring for another 5-7 minutes.

Step 5. After this, cut the boiled breast into cubes and place it in a frying pan with the onions and mushrooms. Add flour, add sour cream, salt and ground pepper, mix. Fry for another 2-3 minutes.

Step 6. Place the julienne into the cocotte bowls.

Step 7. Sprinkle the workpieces with grated cheese.

Step 8. Bake julienne with chicken, mushrooms and sour cream in the oven at 170-175 degrees for 15-20 minutes. Serve the dish hot, garnished with fresh herbs. Bon appetit!

Julienne in tartlets

Julienne in tartlets is an original dish that can be served warm or chilled. The dish is served in edible molds - tartlets. You can bake them yourself from any shortbread dough or buy them ready-made in the store.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Vegetable oil - for frying.
• Thyme – 3 branches.
• Cream 20% – 200 ml.
• Chicken thigh pulp – 250 gr.
• Spices for chicken – 1 tsp.
• Parmesan – 60 gr.
• Champignons – 180 gr.
• Tartlets – 8 pcs.
• Onions – 1 pc.
• Arugula - for serving.
• Salt - to taste.

Cooking process:

Step 1.It is better to choose tartlets from shortcrust pastry. You can also easily bake them yourself. Prepare all the necessary products for julienne.

Step 2. Cut the onion head and chicken thigh into cubes. First, fry the onion slices in a frying pan with vegetable oil, then add the meat to it and continue frying for 3 minutes until it turns white.

Step 3. Wash the champignons under running water and cut them into cubes. Place them in a frying pan, add salt and spices. Fry the filling for another 3-4 minutes.

Step 4. After this, pour in the cream and add a few sprigs of thyme. Simmer everything together, stirring occasionally with a spatula for 10 minutes. During this time, the filling will thicken significantly.

Step 5. Grate Parmesan on a fine grater. Instead of this type of cheese, you can take any hard cheese that melts well.

Step 6. Place the chicken, mushroom and onion filling among the tartlets. Sprinkle the preparations with grated cheese.

Step 7: Place the filled tartlets in a large ovenproof dish. Bake the dish in the oven at 180 degrees for 10-15 minutes. Serve julienne tartlets hot or chilled, topped with arugula or other fresh herbs. Bon appetit!

Julienne with chicken, mushrooms, cheese and cream in the oven

Julienne with chicken, mushrooms, cheese and cream in the oven can be prepared for a holiday or dinner with your family. Julienne looks original and appetizing. You can cook it in separate small containers or in one large heat-resistant form.

Cooking time: 50 min.

Cooking time: 25-30 min.

Servings – 4.

Ingredients:

• Cream 20% – 200 ml.
• Onions – 1 pc.
• Chicken fillet – 200 gr.
• Flour – 1 tbsp.
• Vegetable oil - for frying.
• Butter – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Hard cheese – 100 gr.
• Champignons – 250 gr.

Cooking process:

Step 1. Place the chicken fillet in a saucepan, cover with water, and optionally add peppercorns, bay leaves and onions for a brighter taste. Cook until done for half an hour, then leave the meat to cool in the broth.

Step 2. Cut the peeled onion into small cubes and the champignons into strips. Pour a little vegetable oil onto the heated surface of the frying pan. First, fry the onions for 5 minutes, stirring with a spatula.

Step 3. Then add the chopped champignons to the translucent onions, continue to fry until golden brown, stirring occasionally.

Step 4. Cut the boiled chicken fillet into small cubes. Place it in the pan, stir and fry everything together for a couple more minutes. Salt and pepper the julienne at the end of cooking.

Step 5: Prepare the creamy sauce. Melt the butter in a saucepan, add flour to it and fry it until golden brown, stirring and breaking up lumps.

Step 6. Then slowly add the cream in a thin stream, stirring the sauce with a whisk. Boil the sauce over low heat until it reaches a thick, homogeneous consistency.

Step 7. Place the creamy sauce in the pan with the onions, mushrooms and chicken and stir.

Step 8. Place the julienne into cocotte bowls and sprinkle with cheese shavings. Place the pieces on a baking sheet or other heat-resistant form.

Step 9. Bake the julienne at 180 degrees for 20-25 minutes until the cheese crust is golden brown.

Step 10. Julienne with chicken, mushrooms and cream looks very appetizing and beautiful on the table, especially when unusually served in portioned cocotte makers. Bon appetit!

Homemade julienne in pots in the oven

Homemade julienne in pots in the oven differs from a restaurant dish only in the way it is served. In establishments it is prepared and served in cocotte makers. But in a clay pot, the products will be even better soaked in the creamy sauce and the result will be very rich and tasty.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Sour cream – 300 ml.
• Onions – 1 pc.
• Flour – 2 tbsp.
• Cheese – 200 gr.
• Ground black pepper - to taste.
• Chicken fillet – 500 gr.
• Sunflower oil - for frying.
• Salt - to taste.
• Champignons – 300 gr.

Cooking process:

Step 1. Prepare the foods that are listed.

Step 2. Fill the chicken fillet with water in a saucepan and let it cook. Cook the chicken until tender for half an hour.

Step 3. Cut the peeled onions into half rings, and the champignons into cubes. Heat sunflower oil in a frying pan, fry onions and mushrooms in it for 10-15 minutes.

Step 4. When the boiled chicken fillet has cooled, cut it into small cubes and add to the pan, fry everything together.

Step 5. In a separate frying pan, fry the flour until golden brown. Add sour cream to it, mix until smooth. Season the sauce with salt and pepper to taste and continue heating until it begins to bubble.

Step 6. Then add the sauce to the pan with the onions, mushrooms and chicken, stir and remove from heat.

Step 7. Place the julienne in clay pots and sprinkle with grated cheese. By this time the oven should be preheated to 180 degrees.

Step 8. Bake the julienne in pots in the oven for 25-30 minutes until the cheese on top forms a golden brown crust. Serve the julienne in pots. Bon appetit!

Julienne in cocotte makers at home

It’s not at all difficult to prepare julienne in cocotte makers at home. You need to cut the chicken and mushrooms into strips and fry them. Then add cream sauce to the products and bake in portioned cocotte molds under cheese in the oven.

Cooking time: 1 hour.

Cooking time: 50 min.

Servings – 6.

Ingredients:

• Hard cheese – 200 gr.
• Champignons – 600 gr.
• Onions – 180 gr.
• Vegetable oil - for frying.
• Ground black pepper - to taste.
• Chicken fillet – 400 gr.
• Flour – 20 gr.
• Salt – 5 gr.
• Cream 20% – 250 ml.

Cooking process:

Step 1. Cut the onions, mushrooms and chicken fillet into strips. This is exactly the cutting used in the classic version of julienne.

Step 2. First, fry the onions in vegetable oil until translucent. Then add the mushrooms, add salt and fry for 15 minutes, stirring occasionally. When all the liquid has evaporated from the mushrooms, add chicken fillet to the pan and fry over moderate heat for 5 minutes.

Step 3. Dilute the flour in a small amount of cream. Add this mixture to the pan, stir. Then pour in the remaining cream, salt and season to taste. Continue cooking the julienne until thickened.

Step 4. Place the julienne into cocotte bowls and sprinkle with grated cheese.

Step 5. Bake the julienne in cocotte makers in the oven at 190 degrees for 10 minutes until the cheese has melted. Then serve the julienne with chicken and mushrooms hot on the table. Bon appetit!

Julienne with bechamel sauce

Julienne with béchamel sauce is a delicious dish that you can easily prepare at home using this detailed recipe. Julienne is a competent combination of products and an original presentation.If you don’t have cocotte makers, then small ceramic molds are perfect for baking.

Cooking time: 60 min.

Cooking time: 45 min.

Servings – 4.

Ingredients:

• Ground nutmeg – 1 pinch.
• Salt - to taste.
• Wheat flour – 2 tbsp.
• Butter – 50 gr.
• Cheese – 100 gr.
• Milk – 400 ml.
• Champignons – 300 gr.
• Onion – 1 pc.
• Ground white pepper - to taste.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Wash the champignons and cut into slices. Peel the onion and cut into cubes.

Step 2. Grate the hard cheese on a coarse grater.

Step 3. Place the mushrooms in a preheated frying pan with vegetable oil and fry until they release their juice. Next, add onion and spices to taste, stir and continue frying until the onion is translucent.

Step 4. Melt the butter in a thick-walled saucepan, add the sifted flour and stir everything so that there are no lumps left. Then pour in the milk and bring the sauce to a boil. Remove pan from heat and add nutmeg.

Step 5. Place the julienne in cocotte bowls, pour in the Bechamel sauce and sprinkle with grated cheese.

Step 6. Cook the dish in the oven preheated to 180 degrees for 15 minutes. The cheese should melt and brown. Serve the julienne with Bechamel sauce warm. Bon appetit!

Julienne with chicken, mushrooms and cream in a pan

Julienne with chicken, mushrooms and cream in a frying pan is such a quick way to prepare this dish for the whole family or a large company. It is not as troublesome as the one where julienne is baked in portions, but this does not make the dish any less tasty.

Cooking time: 35 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Hard cheese – 150 gr.
• Salt - to taste
• Greenery - for decoration.
• Onions – 100 gr.
• Champignons – 300 gr.
• Chicken fillet – 400 gr.
• Vegetable oil – 2 tbsp.
• Cream 20% – 200 ml.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the mushrooms and chicken fillet, peel the onions.

Step 2. Cut the champignons, chicken fillet and onions into cubes. First, fry the chicken fillet in vegetable oil until half cooked. Then add the onion to it, stir and fry for another 3-4 minutes, stirring.

Step 3. Next, place the champignons in the pan, fry until the moisture has evaporated, add a few pinches of salt and ground pepper to the julienne. Fry for another 5-7 minutes until the chicken, onions and mushrooms are browned.

Step 4. Pour the cream into the pan, stir and heat everything together a little.

Step 5. Grate the cheese on a coarse grater, sprinkle the julienne with cheese shavings and cover the pan with a lid.

Step 6. After 3-5 minutes, the cheese will melt and the julienne will be ready. Divide the julienne into portions, garnish with sprigs of fresh herbs and serve. Bon appetit!

Julienne with potatoes, chicken and mushrooms

Julienne with potatoes, chicken and mushrooms is another tasty and satisfying version of the French dish. Adding potatoes makes the julienne even more nutritious and tender. It is best to prepare the dish in one large heat-resistant casserole dish.

Cooking time: 1 hour.

Cooking time: 40 min.

Servings – 6.

Ingredients:

• Onions – 1 pc.
• Flour – 1 tbsp.
• Cream 20% – 200 ml.
• Milk – 100 ml.
• Canned champignons – 400 gr.
• Parsley/dill/thyme – 3 branches.
• Hard cheese – 200 gr.
• Vegetable oil - for frying.
• Chicken fillet – 200 gr.
• Salt - to taste.
• Potatoes – 6 pcs.
• Ground black pepper – 1-2 pinches.
• Granulated garlic – 0.5 tsp.

Cooking process:

Step 1.Peel the potatoes, wash them and cut them into cubes with a side of 1-1.5 centimeters. Fry the potatoes in vegetable oil until half cooked.

Step 2. Place the fried potatoes in a heat-resistant dish and salt them to taste.

Step 3. Cut the onions into small cubes. Clean the chicken fillet from membranes and fat, cut into medium-sized cubes. First, fry the onions until soft. Then add the chicken fillet to the sauteed onion and cook everything together for about 7 minutes, stirring.

Step 4. Drain the liquid from the canned champignons, cut them into slices and place them in a frying pan with the onions and chicken fillet. Cook until all the liquid has evaporated.

Step 5. Pour flour into a dry frying pan and fry it until golden brown. Then reduce the heat, pour in the milk and cream, continuing to stir the mixture with a spatula. Simmer it for about 3-4 minutes until it thickens.

Step 6. Pour the sauce into the frying pan with the julienne, stir. Also add chopped herbs, salt and season with spices. Simmer the julienne on the lowest heat for 5 minutes.

Step 7. Transfer the julienne into the pan with the potatoes. Sprinkle the workpiece with grated cheese.

Step 8. Bake the julienne with potatoes in the oven at 180 degrees for 15-20 minutes. If desired, garnish the dish with fresh herbs and champignon slices before serving. Bon appetit!

Julienne with chicken, mushrooms and sour cream in a frying pan

Julienne with chicken, mushrooms and sour cream in a frying pan can be classified as an everyday dish with simple technology. You can serve it as an independent dish or prepare potatoes or pasta for it as a side dish. It will turn out quite satisfying.

Cooking time: 30 min.

Cooking time: 15 min.

Servings – 3.

Ingredients:

• Champignons – 500 gr.
• Sour cream 15% – 300 gr.
• Salt - to taste.
• Ground black pepper – 1-2 pinches
• Hard cheese – 150 gr.
• Butter – 50 gr.
• Onions – 2 pcs.
• Chicken fillet – 500 gr.
• Flour – 3 tbsp.
• Vegetable oil - for frying

Cooking process:

Step 1. Wash the champignons, cut into small slices and fry them in vegetable oil until the liquid has completely evaporated.

Step 2. Cut the chicken fillet into cubes and fry it separately in another frying pan with vegetable oil.

Step 3. Peel the onions and cut into small cubes. Also fry the onion separately in vegetable oil until soft.

Step 4. After this, combine fried mushrooms, chicken fillet and onions in one frying pan.

Step 5. In a bowl, combine sour cream, flour, ground pepper and salt. Pour the resulting creamy sauce into the frying pan with the chicken, mushrooms and onions and stir.

Step 6. Sprinkle the dish with grated cheese and simmer over low heat for about 15 minutes. Serve the julienne hot. Bon appetit!