Classic julienne with chicken and mushrooms in the oven

Julienne with chicken and mushrooms in the oven is a famous French dish. Traditionally, chicken and mushrooms are cut into strips and baked in a thick creamy sauce, and thanks to the cheese, an appetizing golden brown crust forms on the surface of the julienne. If you also want to serve the dish according to the classics, then you need to stock up on cocotte makers or similar small heat-resistant containers.

Classic julienne with chicken and mushrooms in the oven

Classic julienne with chicken and mushrooms in the oven is prepared in small containers - cocotte makers. These are round containers with a long handle, but similar small ceramic molds are also suitable. Such an original dish, of course, can be served for a holiday.

1. 
   Classic julienne with chicken and mushrooms in the oven is very easy to prepare. Wash the mushrooms, rinse the chicken and pat dry with paper towels. Prepare other products on the list as well.
2. 
   Place the chicken fillet in a saucepan, add water and cook for 20-25 minutes from the point of boiling. Cool the meat in the broth.
3. 
   Peel the onions and chop finely.
4. 
   Cut the champignons into cubes.
5. 
   Pour vegetable oil into a preheated frying pan and fry the onion in it for 5 minutes, stirring.
6. 
   After this, add champignons to the fried onions. Continue cooking for another 5 minutes.
7. 
   Place the fried onions and mushrooms in a bowl, add sour cream, ground pepper, salt and stir.
8. 
   Cut the boiled chicken fillet into cubes.
9. 
   Preheat the oven to 190 degrees in advance. Grease the cocotte makers with butter and place the chicken fillet.
10. 
    Place the onion and mushroom fry on the chicken layer.
11. 
    Cut the remaining butter into pieces according to the number of cocotte makers and place on top of the julienne.
12. 
    Grate the hard cheese on a coarse grater. Sprinkle the preparations with grated cheese.
13. 
    Bake the julienne with chicken and mushrooms in the oven for 10 minutes.
14. 
    Julienne with chicken and mushrooms in the oven is ready! Serve the dish hot directly in the cocotte makers. Bon appetit!

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

Julienne with chicken, mushrooms, cheese and cream in the oven is a popular dish everywhere, which is prepared especially for banquets and not only. Julienne looks very interesting and appetizing, and thanks to the classic combination of products, almost everyone likes it.

Cooking time: 50 min.

Cooking time: 25-30 min.

Servings – 4.

Ingredients:

• Onions – 2 pcs.
• Chicken fillet – 200 gr.
• Butter – 30 gr.
• Cream – 200 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Black peppercorns – 6 pcs.
• Bay leaf – 2 pcs.
• Hard cheese – 100 gr.
• Flour – 1 tbsp.
• Vegetable oil – 30 ml.
• Champignons – 250 gr.

Cooking process:

Step 1. Prepare all ingredients for julienne in the required quantity. Wash the chicken fillet and place it in a saucepan, add peppercorns, bay leaf and onion if desired. Cook until done for half an hour, then let cool in the broth.

Step 2. Cut the peeled onion into small cubes and the champignons into strips.

Step 3. Remove the chicken fillet from the broth and cut it into small cubes.

Step 4. Place the frying pan over high heat, heat it up and pour in the vegetable oil. First, fry the onions for 5 minutes.

Step 5. Then add the champignons to the onions, continue to fry until golden brown, stirring occasionally.

Step 6. Place the chicken fillet in the pan, stir and fry for a couple more minutes. Add salt and pepper at the end of cooking and the julienne filling is ready.

Step 7: Prepare the sauce. Melt the butter in a saucepan, then add the flour and fry until golden brown.

Step 8. After this, add the cream in a thin stream, stirring with a whisk. Over low heat, bring the sauce to a thick, uniform consistency.

Step 9. Pour the sauce into the pan with the onions, mushrooms and chicken, stir.

Step 10. Place the julienne into cocotte bowls and sprinkle with grated cheese. Distribute the preparations on a baking sheet, preheat the oven to 180 degrees.

Step 11. Bake the julienne for 20-25 minutes until the cheese crust is golden brown.

Step 12. Julienne looks very appetizing and beautiful, serve it hot right out of the oven. Bon appetit!

Julienne with chicken, mushrooms and sour cream in the oven

Julienne with chicken, mushrooms and sour cream in the oven is a version of the dish, one might say, adapted for home cooking. However, julienne is also baked in separate small containers and served in portions. And instead of traditional cream, we will use sour cream.

Cooking time: 90 min.

Cooking time: 40-50 min.

Servings – 4-6.

Ingredients:

• Champignons – 300 gr.
• Butter – 80 gr.
• Salt - to taste.
• Chicken leg – 400 gr.
• Ground black pepper - to taste.
• Sour cream – 200 gr.
• Flour – 1 tbsp.
• Hard cheese – 150 gr.
• Vegetable oil - for frying.
• Onions – 300 gr.

Cooking process:

Step 1. Prepare all the necessary ingredients for making julienne.

Step 2. Cook the leg in advance and let the meat cool.

Step 3. Separate the meat from the bones and skin and cut it into cubes.

Step 4. Wash the champignons and cut them into cubes. Then fry them in vegetable oil until the liquid evaporates for 5-7 minutes.

Step 5. Peel the onions and finely chop. Fry it in a mixture of butter and vegetable oils until translucent.

Step 6. Add mushrooms and chicken to the frying pan with the onions, stir.

Step 7. Also add flour to the pan, salt and pepper.

Step 8. Add sour cream to the onions, mushrooms and chicken, stir and simmer everything together for a few minutes.

Step 9. Place a couple of tablespoons of julienne in each cocotte. You can use traditional metal or small ceramic molds.

Step 10. Sprinkle the workpieces with grated cheese.

Step 11. Distribute the cocotte bowls with julienne on a baking sheet and place in a preheated oven for 7-10 minutes until the cheese is completely melted.

Step 12Serve the julienne with chicken, mushrooms and sour cream directly in the cocotte makers immediately after cooking. Bon appetit!

Julienne with chicken and mushrooms in tartlets

Julienne with chicken and mushrooms in tartlets looks beautiful and turns out very tasty. The peculiarity of this recipe is that the julienne is completely edible, even the molds in which it was baked. In addition, julienne prepared in this way can be served as a cold appetizer.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Thyme – 3 branches.
• Heavy cream – 200 ml.
• Spices for chicken – 1 tsp.
• Parmesan – 50 gr.
• Champignons – 180 gr.
• Chicken thigh – 250 gr.
• Tartlets – 8 pcs.
• Onions – 1 pc.
• Vegetable oil - for frying.
• Arugula - optional.
• Salt - to taste.

Cooking process:

Step 1. You can take any tartlets; they are sold in all grocery stores. But we recommend taking sand ones. You can also bake them yourself.

Step 2. Peel the onion and finely chop it.

Step 3. Wash the champignons under running water and cut into cubes.

Step 4. Separate the thigh flesh from the bone and cut it into small cubes.

Step 5. Fry the onion slices in vegetable oil until translucent.

Step 6. Then add the chicken to the onions and continue to fry everything together for another three minutes. The meat should turn white.

Step 7. After this, lay out the mushrooms, add salt and spices. Fry the julienne filling for 3-4 minutes.

Step 8. Next, pour in the cream and add a few sprigs of thyme. Simmer the julienne filling, stirring occasionally, for 10 minutes. During this time the cream will thicken significantly.

Step 9. Grate Parmesan on a fine grater.

Step 10. Place the julienne filling among the tartlets.

Step 11Sprinkle the preparations with grated Parmesan.

Step 12: Place the filled tartlets on a baking sheet or other wide ovenproof dish. Bake the dish in the oven at 180 degrees for 10-15 minutes.

Step 13. Serve the julienne tartlets hot or chilled, topped with fresh arugula. Bon appetit!

Julienne in pots in the oven

Julienne in pots in the oven is easy to prepare. In addition, your loved ones will be delighted with such an original presentation. The main products you will need are chicken fillet, onions, champignons, sour cream and hard cheese.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Large onion – 1 pc.
• Cheese – 200 gr.
• Ground black pepper - to taste.
• Chicken fillet – 0.5 kg.
• Sour cream – 350 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Flour – 2 tbsp.
• Champignons – 300 gr.

Cooking process:

Step 1. Place all the products that you will need to prepare julienne on your work table.

Step 2. Place the chicken fillet in a saucepan, cover with water and place on the stove. Cook the meat until done for half an hour.

Step 3. Peel the onions and cut them into half rings. Cut the champignons into cubes.

Step 4. In a frying pan, fry onions and mushrooms in vegetable oil for 10-15 minutes.

Step 5. Cool the boiled chicken fillet and cut into small cubes.

Step 6. Add the meat to the frying pan with the onions and mushrooms.

Step 7. In a separate frying pan, fry the flour until golden brown.

Step 8. Add sour cream, salt and ground pepper to the flour, bring the sauce to a boil. Then place it in a container with onions, mushrooms and chicken, stir and remove from heat.

Step 9. Preheat the oven to 180 degrees. Grate the cheese on a coarse grater.

Step 10Place the julienne into the pots and sprinkle with grated cheese.

Step 11. Bake the julienne in pots for 25-30 minutes until the cheese crust is golden brown. After cooking, serve the julienne directly in the pots. Bon appetit!

Julienne with chicken and mushrooms in a baking dish

Julienne with chicken and mushrooms in a baking dish is a very convenient way to prepare a dish for a large company. This method is less troublesome than the classic one in cocotte makers. The entire julienne is prepared in one large form and is a casserole.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Hard cheese – 100 gr.
• Salt - to taste.
• Brie cheese – 100 gr.
• Onions – 1 pc.
• Champignons – 400 gr.
• Chicken thigh – 300 gr.
• Garlic – 2 teeth.
• Olive oil – 1 tbsp.
• Cream 33% – 100 ml.
• Ground nutmeg – 1-2 pinches.
• Ground black pepper - to taste.
• Butter – 20 gr.

Cooking process:

Step 1. Immediately turn on the oven and preheat it to 180 degrees. Cut one onion into cubes. Also finely chop the garlic cloves.

Step 2. Cut the champignons into thin slices.

Step 3: Remove the meat from the bone and cut it into small pieces.

Step 4. Melt the butter in a frying pan and pour in a little olive oil, it will turn out even tastier.

Step 5. Fry the onions in a mixture of oils until transparent.

Step 6. Next, add the mushrooms and continue to fry for 3-4 minutes, stirring with a spatula.

Step 7. Add pieces of chicken fillet to the onions and mushrooms, add salt to taste and fry for 4-5 minutes.

Step 8. Cut the brie into small cubes.

Step 9. Add brie cheese, nutmeg to the roasted mushrooms, onions and chicken and simmer until the cheese melts. After this, pour in the cream.

Step 10Place the julienne in a suitable heat-resistant form.

Step 11. Pepper the julienne to taste and sprinkle with grated hard cheese, bake in the oven for 15-20 minutes.

Step 12. During baking, the julienne will be covered with a golden cheese crust, it looks very appetizing. Bon appetit!

Classic julienne with chicken in cocotte makers

Classic julienne with chicken in cocotte makers is how the dish always looks in restaurants. Of course, not every housewife has cocotte makers in their kitchen, but we will tell you how to prepare julienne in just this way. Cocotte makers are usually small metal or ceramic forms with a long handle.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 12.

Ingredients:

• Hard cheese – 200 gr.
• Mushrooms – 500 gr.
• Onions – 3-4 pcs.
• Vegetable oil - for frying.
• Julienne mixture – 1 sachet.
• Boiled chicken fillet – 500 gr.
• Milk – 250 ml.
• Salt - to taste.

Cooking process:

Step 1. Cut the onion into small cubes and fry it in vegetable oil.

Step 2. You can take any mushrooms that are available to you, cut them into cubes and add to the pan with the onions. Season the roast with salt and cook the mushrooms until cooked.

Step 3. Boil the chicken fillet in advance. When it has cooled, cut into cubes and add to the pan, fry for 3-5 minutes. Then pour in the cream, stir and simmer for 2-3 minutes.

Step 4. After this, place into cocotte bowls.

Step 5. Sprinkle the workpieces with grated cheese. Place the cocotte makers on a baking sheet and place in the oven preheated to 160 degrees.

Step 6. Bake the julienne in cocotte makers for 15 minutes. Serve the dish immediately after baking. Bon appetit!

Julienne with chicken, mushrooms and bechamel sauce in the oven

Julienne with chicken, mushrooms and bechamel sauce in the oven is the most delicate hot dish with aromatic sauce. Julienne is ideal for a festive feast, as it is usually served in portions, and can also be easily prepared for a family dinner.

Cooking time: 65 min.

Cooking time: 35 min.

Servings – 2.

Ingredients:

• Chicken fillet – 100 gr.
• Ground nutmeg – 1 pinch.
• Salt - to taste.
• Wheat flour – 2 tbsp.
• Butter – 20 gr.
• Oyster mushrooms – 100 gr.
• Milk – 1 tbsp.
• Champignons – 100 gr.
• Onion – 1 pc.
• Ground white pepper – 2 pinches.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the chicken fillet into small cubes.

Step 2. Next, fry the chicken fillet in vegetable oil until cooked. At the end of frying, add salt to taste.

Step 3. Cut both types of mushrooms into thin slices. Fry them in vegetable oil with white ground pepper.

Step 4. Place the fried chicken fillet in the molds.

Step 5. Place fried mushrooms in the next layer.

Step 6. Now you need to prepare the Bechamel sauce. Melt the butter in a frying pan and fry the flour until golden brown.

Step 7. Pour milk into the frying pan and simmer the sauce until thick, salt it and season with ground nutmeg.

Step 8. Pour the resulting sauce over the chicken and mushrooms and place the molds in the oven.

Step 9. Bake the julienne with chicken, mushrooms and bechamel sauce for half an hour at 180 degrees. Serve the dish warm, garnish with fresh herbs. Bon appetit!

Julienne with chicken, mushrooms and potatoes

Julienne with chicken, mushrooms and potatoes is another delicious interpretation of the famous dish. There are rumors that it was Belarusians who came up with the idea of ​​adding potatoes to julienne.And yet, julienne only benefited from this, he became more nutritious and self-sufficient.

Cooking time: 60 min.

Cooking time: 40 min.

Servings – 6.

Ingredients:

• Flour – 1 tbsp.
• Potatoes – 6 pcs.
• Cream 20% – 200 ml.
• Greens – 3 branches.
• Hard cheese – 200 gr.
• Onions – 1 pc.
• Vegetable oil – 4 tbsp.
• Chicken fillet – 200 gr.
• Milk – 100 ml.
• Canned champignons – 400 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Dried garlic – 0.5 tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel, wash and cut the potatoes into cubes. Fry the potatoes in vegetable oil until almost done.

Step 2. Take any heat-resistant mold of suitable size. Place fried potatoes in a container and salt them.

Step 3. Finely chop the onion. Cut the chicken fillet into cubes. First, fry the onions until translucent. Then add chicken fillet to it and cook for 7 minutes, stirring.

Step 4. Drain the liquid from the canned mushrooms and add them to the pan with the onions and chicken. Cook until all excess moisture has evaporated.

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

Step 6. Transfer the sauce to the frying pan with the chicken, onions and mushrooms, 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 and distribute it evenly over the entire area.

Step 8. Sprinkle the workpiece with grated cheese.

Step 9. Bake the julienne in the oven at 180 degrees for 15-20 minutes.If desired, garnish the dish with fresh herbs before serving. Bon appetit!

Julienne with chicken and mushrooms in buns in the oven

Julienne with chicken and mushrooms in buns in the oven can be classified as an original unsweetened homemade pastry. Moreover, if you approach the preparation of julienne with maximum responsibility, then you can even bake buns yourself.

Cooking time: 45 min.

Cooking time: 30 min.

Servings – 5-6.

Ingredients:

• Champignons – 300 gr.
• Sour cream – 200 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Buns – 5-6 pcs.
• Ground nutmeg - to taste.
• Garlic – 1 tooth.
• Hard cheese – 100 gr.
• Chicken fillet – 400 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the chicken fillet into strips and fry it with garlic in vegetable oil until cooked for 5-7 minutes.

Step 2. Cut the mushrooms into slices and fry them in vegetable oil until the liquid has completely evaporated.

Step 3. Grate the cheese on a fine grater. Mix some of the cheese shavings with sour cream.

Step 4. Mix chicken fillet, mushrooms and cheese and sour cream sauce, add spices to taste.

Step 5. Cut the tops off the buns and carefully remove the crumb from the center so that the molds continue to hold their shape.

Step 6. Fill the muffin tins with julienne.

Step 7. Sprinkle the pieces with the remaining cheese.

Step 8: Cover the buns with the cut off tops and spread them on the baking sheet.

Step 9. Bake the julienne in the oven at 180 degrees for 15 minutes. Undoubtedly, this will be one of the most original dishes on the holiday table. Bon appetit!