Julienne is the beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out to be very tasty and satisfying.
There are several options for combining products. It can vary with the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.
Julienne - general principles of cooking
One of the main ingredients of julienne is chicken. Used white fillet or trimmed pulp from the hips. Pieces with bone will not work, as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes, there are options with fried, baked and even smoked chicken.
Mushrooms can be added to julienne with chicken or used independently as a filling. The most affordable option is champignons. They are delicious, simple and fast. Mushrooms are fried almost until cooked with onions in a pan. Then they are combined with chicken, laid out on cocotte or other tins, and poured with sauce.
What sauces are usually made of:
• milk, cream, sour cream;
• flour;
• butter;
• spices.
After pouring the main ingredients of julienne, the dish is filled with grated cheese. They don’t cook without it. You do not need to make a thin crust.
Classic julienne is baked in the oven. The products are almost ready, you just need to combine the tastes, get a beautiful cheese crust. This will take no more than 20 minutes, it is better not to set the temperature below 200 degrees.
Classic Julienne: a step-by-step recipe
One of the most famous dish options. The step-by-step julienne recipe uses chicken breast and champignons. A dish is prepared according to all the rules with white sauce.
Ingredients
• 350 g of chicken;
• 130 g of cheese;
• 200 grams of champignons;
• 2 tablespoons of oil;
• 1 large onion;
• salt, pepper, a little greens.
For white sauce:
• 40 grams of oil sl .;
• 1 spoon of flour;
• 250 g of sour cream of arbitrary fat content;
• 250 g of milk.
Cooking
1. Chicken fillet must be boiled. It is undesirable to cut it, it is also not necessary to boil for a long time, since then the dish will be baked. We wash the fillets, put in a pan, add hot water so that it only covers the meat. The less liquid, the more taste will be retained. When boiling with fillet, you will need to remove the foam; for flavor, you can put a bay leaf in the pan. Boil the chicken for exactly 20 minutes.
2. Take the fillet out of the water, cool. Then it needs to be cut into small pieces or divided into fibers. Immediately put the chicken in a large bowl so that later the mushrooms do not fit in.
3. While the chicken was cooking, you need to cook the second component of julienne. We cut the onion arbitrarily. Sent in a pan with two tablespoons of oil. We fry for about two minutes.
4. Rinse the mushrooms under running water, dry them slightly or just shake the droplets very well. Cut the mushrooms into plates and add to the onion. Cook on fire a little above average for about 10-12 minutes. First, all the moisture will leave the mushrooms, then they will lightly brown.
5. Transfer the mushrooms in a bowl to the prepared chicken, put the pepper to taste, add a little salt, stir everything.
6. We make a creamy sauce; it is convenient to use a frying pan or saucepan with a thick bottom. Put butter, put on fire.
7. Add a full spoonful of flour to the melted butter. Warm up, fry for half a minute, the flour should be browned.
8. We heat the milk in a separate bowl, you can use the microwave, add to the fried flour in a thin stream, quickly stir. Cook the sauce until it thickens. Remove from heat.
9. Cool the sauce until warm, add sour cream, salt. Stir.
10. You can start assembling the dish. Lubricate the refractory molds for julienne from the inside, lay out a mixture of chicken and mushrooms with onions. We fill approximately a little higher than half of the mold, but there is no need to tamp.
11. Use a ladle or a large spoon on top to fill the base with white sauce. In no hurry, it should seep in through the voids between the products.
12. Grate coarsely cheese. Abundantly fall asleep the contents of the molds. Distribute the product evenly between portions.
13. Since the ingredients of the dish have already been cooked, we bake julienne for only 15 minutes. The temperature is 200-210 degrees.
14. When serving the dish from above, decorate with a sprig of any greens: parsley, basil, dill.
Mushroom julienne: a step by step recipe (without chicken)
A variant of a very tender and delicious dish of mushrooms. Mushrooms are also used in this step-by-step julienne recipe. This is one of the most affordable and inexpensive mushrooms, in addition, they do not require preliminary boiling, which simplifies the technology and reduces cooking time.
Ingredients
• 400 g of champignons;
• 2 tablespoons of flour;
• 300 ml cream of 10-15% fat content;
• 150 grams of cheese (hard varieties);
• salt and pepper;
• 2 onion heads;
• 25 g butter;
• 20 ml of vegetable oil.
Cooking
1. Prepare the mushrooms: thoroughly rinse the mushrooms, put in a colander, let the water drain. Then put it on a cutting board and cut into plates.
2. We clear two heads of onions. If this vegetable is not very favorite, then you can take one. First, cut in half, then again in half and chop into straws, that is, a quarter of the rings.
3. Pour vegetable oil into a large skillet. Julienne does not need to be made too fat, so we do not take much. We put on the stove.
4. Once the pan warms up, add the onion to it. Fry for a minute on moderate heat.
5. Add the prepared mushrooms to the onion, stir. The pan cannot be covered with a lid, otherwise a lot of water will stand out. Fry the mushrooms in an open bowl for a quarter of an hour, at the end slightly add salt and pepper.
6. For a creamy sauce we take a small frying pan or stewpan, dissolve a piece of butter and put two tablespoons of flour, but without slides. Passage to wheat color.
7. Dilute flour with liquid cream, stir. It is undesirable to take a product of high fat content, 10-15% is enough. We bring the sauce to a boil, it will begin to thicken. Salt and turn off. If desired, season it with garlic, nutmeg, any other spices.
8. Lubricate the cocotte or other small dishes for baking from the inside with oil, spread the mushrooms with onions.
9. Top with cream sauce.
10. Three cheese on the largest grater or chop. We lay out over the mushroom mass.
11. Put the julienne in the oven, cook at 200 degrees until a cheese crust appears.
French julienne: a step by step recipe with dried mushrooms and chicken
To prepare a French dish, it is not necessary to use champignons. In this step-by-step julienne recipe, dried porcini mushrooms are taken. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.
Ingredients
• 100 g of dried mushrooms;
• 500 g of chicken;
• 100 g of onion;
• 350 g of milk;
• 15 g flour;
• 140 g of cheese;
• 40 g of drain oil .;
• some vegetable oil;
• 10 olives.
Cooking
1. Rinse dry mushrooms. Pour with cold water and leave to soak for at least four hours. You can do all this in the evening.
2. Change the water of the mushrooms, boil until soft for about half an hour, throw in a colander.
3. Rinse the chicken, transfer to a saucepan, add water and put to boil. After boiling the fillet, boil for 15-20 minutes. If you use hips, you can hold it a little longer.
4. Remove the chicken from the broth, cool. Then tear the finished pulp into pieces. But you can cut it with a knife to get neat cubes or sticks.
5. Onion cut into cubes, fry for a minute in oil.
6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut.
7. Pour mushrooms to the onion and fry for about five minutes. You can not do this, but the passerovka will give a pleasant aroma to the dish.
8. Combine the mushrooms with chicken, season with salt, pepper, stir.
9. Make a simple bechamel sauce. Melt the butter and combine with flour. Fry until it turns beige.
10. Boil the milk separately, then pour in a thin stream into the flour, stir. Warm the sauce for a couple of minutes, salt. In classic bechamel, nutmeg is often present, you can add a small pinch.
11. We lay out a mixture of porcini mushrooms and chicken meat on the cocotte makers.
12. We take olives pitted. Cut into halves or cut into rings, it is also possible. Add to julienne, deepen a little.
13. Pour the contents of the molds with white sauce. We make sure that the products do not peek out.
14. From above, we fill everything with grated cheese.
15. Send to the oven. Cook the French julienne for about 15-20 minutes, until a golden crust of cheese appears on it.
Home julienne - useful tips and tricks
• Julienne in the oven is baked quickly, so the main products can be prepared in advance and refrigerated. After work or at another right moment, you can collect the dish in a few minutes and bake in the oven.
• If you use wild mushrooms or simply torment doubts about the quality of the product, then do not be too lazy to boil it. In olden times, the bulb was added to the pan, if it turned blue, then the mushroom is poisonous.
• Not all types of cheese are suitable for julienne. Increasingly, you may encounter the fact that the product does not want to melt, fry, a beautiful crust does not work. Buy good hard cheese for julienne.
• To get a very beautiful and crispy crust on julienne, you can add a couple of spoons of breadcrumbs or chopped salted crackers to grated cheese.
