Julienne in pots - how to cook with sour cream, cream, pork or champignons

Prepared by: Vladimir Bratikov

11/28/2016 Cooking time: 50 min

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This exquisite, restaurant-style dish can easily be prepared at home and it will turn out just as good, if not better. Let's prepare aromatic, juicy and incredibly tasty julienne in pots

What is julienne in pots

The word julienne comes from the French language (it is more correct to write it in the French manner - “julienne” - July), it means “chopping vegetables in a certain way”: onions and tomatoes - in the form of rings or half rings, young root vegetables - in strips. This type of cutting is used for salads and soups, which Europeans call julienne. We are used to referring to this as a hot mushroom appetizer with cream sauce. Domestic chefs often prepare it not in cocotte makers, like Europeans, but in ceramic pots, adding meat, ham, seafood, potatoes or baking it in dough.

Julienne with chicken and mushrooms in the oven in a baking dish

If you take a beautiful ceramic or glass baking dish to prepare a dish, you can serve the dish directly in it. Everything is prepared very simply and quite quickly. You can prepare it in advance, and on a holiday, for example, just assemble everything as it should, put it in the oven to bake and not be distracted by preparation.

What we need:

a quarter of chicken - 2 pcs.;
onions - 3 pcs.;
sour cream - 300 gr.;
champignons (or other mushrooms) - 200 gr.;
hard cheese - 150 gr.;
vegetable oil - for frying;
butter - 30 gr.;
flour - 1 tbsp;
salt - to taste;
allspice peas - 3 pcs.;
ground black pepper - a pinch;
bay leaf - 1 pc.

How to cook julienne with mushrooms and chicken in the oven in a baking dish

Boil the chicken until tender in salted water. This will take approximately 45 minutes after boiling.
Cut the onion into strips.
Wash the champignons thoroughly and cut into slices.
Heat the oil in a frying pan and fry the mushrooms until tender.
Fry the onion until it starts to turn golden.
Add butter and bring until soft. If you immediately fry it with butter, it will begin to burn, but if mixed with vegetable oil, this will not happen, but the dish will acquire a more creamy taste.
Combine fried onions with mushrooms. And remove the pan from the heat.
Remove the finished chicken from the pan and let it cool slightly.
Use your hands to separate the chicken into pieces.
Place in the pan with the mushrooms and onions. Simmer together for a couple of minutes.
Read also: Recipe: Champignons fried in butter. Calorie, chemical composition and nutritional value.
Then add flour, mix and cook a little more over low heat.
Then add sour cream, ground black pepper and salt. Remove from heat.
Transfer everything into a large baking dish.
Grate the cheese on a coarse grater and sprinkle on top.
Heat the oven to 190°C and place the julienne in it for 15-20 minutes.

Serve as a main course; for those who need a side dish, boiled potatoes are an excellent option. If you suddenly didn’t eat it all at once, you can store it in the refrigerator, covering the pan with cling film, and reheat it in the oven before serving.

Author: Julia

Bon appetit!

How to cook

Julienne is not a complicated dish, but it can turn an ordinary dinner into a celebration, thanks to its exquisite, delicate taste. It is easy to prepare, adhering to a number of general principles:

Before use, clay dishes are filled with water for an hour; glazed containers are simply washed.
The average cooking time is one hour, baking takes no more than half an hour. Experienced housewives spend less time on preparation.
The composition and quantity of ingredients in recipes can be adjusted. Mushrooms remain unchanged components: fresh forest mushrooms (some use only caps), champignons, oyster mushrooms.
Glazed pots can be placed in an already preheated oven, clay pots should be placed in a slightly heated oven (they may crack due to a sharp temperature change).
Homemade juliennes are prepared with meat, potatoes, mayonnaise, classic ones - only from mushrooms fried with onions, cream sauce and a layer of grated cheese.
Julienne is served as a separate dish or snack, without a side dish.

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Recipe for julienne with mushrooms and chicken in the oven

Let's start with the Russian classics - in cocotte makers and with cream. The French also prepare something similar to our usual julienne and call it “cocotte”, all because the dish is baked in special molds with long, comfortable handles. This is how today we will prepare julienne in original portioned cocotte makers. If you do not have such forms, I recommend that you purchase them, especially since this is not a problem now. In this form it will be convenient to serve julienne to each guest. As a last resort, replace the cocotte makers with portioned ceramic baking dishes. We are all used to preparing julienne for the holidays, because many people like the combination of mushrooms and chicken meat, and everyone simply adore the traditional julienne with a cheese top.

Ingredients:

chicken fillet – 200 g;
mushrooms (champignons) – 200 g;
onions – 100 g;
butter – 20 g;
wheat flour – 1.5 tbsp;
cream 15% - 150 g;
ground nutmeg – 2 pinches;
hard cheese – 50 g;
vegetable oil - for frying;
salt, pepper - to taste.

How to cook julienne with mushrooms and chicken in the oven

Let's prepare all the ingredients. Wash the rehbwe and dry with napkins. Cut the meat into long and thin strips.
Fry the chicken meat in a small amount of vegetable oil, add salt and ground black pepper to taste.
Wash the mushrooms, cut them into small pieces: use both caps and stems.
Read also: Barley with porcini mushrooms in a slow cooker and saucepan
Peel the onions and chop them into small cubes.
Fry the mushrooms with vegetable oil, add a little salt and pepper.
When the mushrooms turn golden, add the onion and a little oil to the pan. Fry everything together until the onion is soft.
For the creamy sauce, fry the flour in a dry frying pan for a few seconds until it becomes browner.
Add butter to flour and mix until smooth. By adding butter to the flour, we get a thick sauce.
Pour in the cream and simmer the sauce over low heat for 3-4 minutes, adding a little nutmeg for extra flavor.
Add chicken and mushrooms fried with onions to the creamy sauce. Stir and remove from the stove.
We fill the cocotte bowls with the preparation.
Sprinkle grated cheese on top.
Bake in the oven for 15 minutes, suitable temperature – 180-190°. The cheese melted and the dish turned out very appetizing.

We serve the finished julienne to the table hot.

Author: Natalya

Useful tips

It’s not at all difficult to prepare delicious julienne in pots if you know some tricks. Cooking secrets that the housewife should take note:

The julienne will turn out juicier if, after adding the ingredients to the dish, add a couple of tablespoons of water.
The cheese crust allows the dish to simmer, soaking in the cheese aroma, so you don’t need to use lids. If the recipe indicates the need to cover the dish with a lid, it should be removed about ten minutes before turning off the oven. This way the cheese will brown, turning into a delicious crust.
Those who like a spicy taste can add a couple of pinches of grated nutmeg to the sauce.
When frying mushrooms, it is important to maintain their juiciness without drying them out.
To prepare julienne, not only chicken breast is suitable, but also meat from other parts of the chicken, separated from the bone before use.
The julienne pots should be placed in a warm oven and should be heated gradually.
It is recommended to place hot pots with the finished dish on a wooden cutting board or stand. Utensils may crack if removed from the oven and placed on a damp or too cold surface.
The dish is best served hot, immediately after cooking, garnished with fresh herbs.

Julienne with chicken and mushrooms with sour cream in the oven on a baking sheet: recipe with photo

It is traditional to serve julienne in small portioned cocotte makers. But even if they are not there, it doesn’t matter. We will cook it on a large baking sheet and serve it not as an appetizer, but as a main course. According to this recipe, the julienne turns out very tender and juicy and even after a couple of days the taste does not change at all.

What we need:

chicken quarter - 2 pcs;
onions - 3-4 pcs;
sour cream - 300 gr;
champignons - 200 gr;
hard cheese - 150 g;
sunflower oil - for frying;
butter - 30 g;
wheat flour - 1 tbsp;
table salt - to taste;
allspice peas - 3 pcs;
ground black pepper - a pinch;
bay leaf - 1 pc.

How to bake julienne in the oven on a baking sheet

To prepare julienne, we first need to boil the chicken. Wash two chicken quarters and place in a saucepan. Add peeled onion, 1 teaspoon salt, bay leaf and allspice. Fill with water so that it covers the chicken meat and set to cook. After boiling, remove the foam, reduce the heat and cook until tender. The cooking time for chicken meat will depend on what kind of chicken you take: domestic or broiler. On average, after boiling, 40-60 minutes are enough if you use broiler meat.
While our chicken is cooking, prepare the remaining ingredients. Peel the onion and cut a quarter into rings. Its quantity for julienne should be the same as the quantity of boneless chicken, but if you don’t like it, you can take it less.
Wash the champignons thoroughly and cut into large slices. You can also use forest mushrooms, which will make the dish even tastier.
Fry the chopped mushrooms in a frying pan with the addition of sunflower oil until golden brown. For now, transfer them to a separate bowl.
Then fry the chopped onion in the same pan until golden. Then add butter and simmer a little more over low heat.
Then mix it with mushrooms and leave it just standing on the stove for now.
During this time, our chicken will be cooked. We take it out of the broth and let it cool a little, otherwise we will burn our fingers while we cut it.
We cut the already warm quarters, separate the meat from the bones and cut into small pieces.
Add the chicken to the pan with the rest of the ingredients, stir and place on low heat for 2-3 minutes.
Read also: Cream of chanterelle mushroom soup: recipes for first courses
Pour in the flour, mix everything thoroughly and keep on the fire for another three minutes.
At the end, add sour cream, salt and pepper to taste, mix and remove from heat. Sour cream can also be replaced with heavy cream.
Transfer the entire mass to a baking sheet and distribute it evenly.
Grate the hard cheese on a coarse grater and sprinkle on top. It is best to take the type of cheese that will stretch when hot. Place the julienne in the oven for 15 minutes and bake at 190°C. For the last five minutes, turn on the convection mode (or grill), after which we will get an appetizing golden brown crust.

Cut the finished dish onto a baking sheet with a knife or wooden spatula into squares according to the number of servings, carefully transfer to plates and serve.

Author: Julia

With cheese

Potatoes with chicken and mushrooms in pots are especially often complemented with cheese shavings. The universal component allows you to provide the dish with a pleasant creamy shade, a seductively tasty crust and a very attractive appearance.

List of ingredients

To create the dish you will need:

sunflower oil - for frying;
chicken pulp - 1 kg;
bulbs - 4 pcs.;
chili pods - 2 pcs.;
champignons - 500 g;
processed cheese - 2 pcs.;
tomato paste - 350 g;
laurel leaves - 2 pcs.;
table salt, dried dill, peppercorns - to taste.

Step-by-step cooking process

The sequence of stages of creating food:

First you need to divide the poultry meat into small pieces, then put them in a frying pan with hot oil, then brown the product on all sides.
In the meantime, you need to peel the onions, chop them into cubes, add to the meat, and sauté until soft.
While the placed ingredients are being prepared, it is necessary to peel and wash the mushrooms, chop them into plates, add them to the rest of the products, fry the mass until the liquid evaporates and a golden hue appears on the pieces.
Now you need to distribute the resulting composition among the pots, place peeled potatoes on top, cut into cubes, portions of chopped chili pods, bay leaves, peppercorns, as well as tomato paste or tomato sauce.
Next, you need to put a cube of processed cheese in each pot, then pour ½ tbsp into the containers. salted boiling water.
All that remains is to send the tightly closed pieces for 45–50 minutes. into an oven heated to 190 °C.

Before eating, the contents of the container must be thoroughly mixed.

Under puff pastry

Potatoes with chicken and mushrooms in pots, covered with fluffy crispy pastries, will certainly become the central decoration of the holiday table.

List of ingredients

To create the dish you will need:

butter - 50 g;
chicken breasts - 4 pcs.;
dried and fresh mushrooms - 20 and 150 g, respectively;
whole milk - 2 tbsp. l.;
onion - 1 pc.;
egg yolks - 2 pcs.;
pancheta (pork belly) - 100 g;
puff pastry dough - 500 g;
portobello mushrooms (Champignon family) - 250 g;
wheat flour - 60 g;
green peas - 60 g;
table salt, cumin leaves - optional.

Step-by-step cooking process

Step-by-step execution of the recipe:

Initially, add 600 ml of hot drinking water to the dried mushrooms, then leave the product in the liquid to soak.
Champignons and portobellos need to be cleaned and cut into slices.
In the meantime, you have to divide the poultry meat into small parts, then heat the oil in a frying pan, and then fry the chicken with constant stirring.
When the pieces become lightly browned, they need to be transferred to a plate, and chopped onion and finely chopped pancetta should be placed in the free space.
After 5 min. When frying, all processed mushrooms and green peas must be added to the placed products. The resulting mixture should be simmered for about 3–5 minutes.
After this, you need to sprinkle the mass with sifted flour, pour in the milk and the liquid remaining after soaking the mushrooms, strained through a sieve.
The combined products must be salted and peppered, brought to a boil, cumin leaves added to the mixture, then the mass must be simmered over low heat until all the ingredients are ready.
In the meantime, you need to roll out the puff pastry and cut out circles in it that are slightly larger than the necks of the pots.
Next, you need to transfer the contents of the frying pan into clay containers, cover the dishes with puff pastry, secure the edges on the necks of the saucepans, and treat the circles with egg yolk.

Completed blanks must be sent within 30 minutes. into an oven heated to 220°C.

With cream

The cooking technology, consistency and taste of the finished dish are very reminiscent of the famous French julienne.

Preparation next.

List of ingredients

To create a treat you will need:

butter - 150 g;
champignons - 1 kg;
cream (fat content 15–20%) - 1 kg;
chicken fillet - 1.2 kg;
onion - 300 g;
hard cheese - 600 g;
premium flour - 120 g;
sunflower oil - for frying;
table salt, pepper - optional.

Step-by-step cooking process

The sequence of stages in creating a dish:

Initially, you need to boil the chicken meat in lightly salted drinking water for about 20 minutes, after which the fillet needs to be cooled, then cut into thin cubes along the grain.
In the meantime, you need to peel the mushrooms. Heavily contaminated specimens should be quickly washed, blotted with disposable towels, and then cut into strips.
The onions need to be quartered into rings, then sautéed in a small amount of sunflower oil until transparent. It is not recommended to bring vegetables to a golden brown color, as a bitter taste may appear in the finished dish.
Next, you need to add the processed champignons to the mass and fry the product for about 5–7 minutes. over high heat until all the resulting liquid has evaporated, after which the mixture should be transferred to a separate bowl.
Place the sifted flour in the free space in the frying pan, heat it for 1–2 minutes, then add the butter to the mixture and, actively stirring the mass, pour the cream into it.
Then you have to continue the cooking process for about 5–7 minutes, until the combined components thicken. The resulting mixture should be seasoned with salt and pepper to taste.
Now you need to distribute the chopped pieces of chicken fillet into the pots, add the mushrooms fried with onions, then lightly mix the products, pour the creamy sauce over the contents of the containers.
After this, you need to generously sprinkle the portions with cheese shavings, keeping in mind the fact that this particular ingredient is intended to form an appetizing crust.

It remains to send the pots for 15–20 minutes. into an oven heated to 180 °C. We must not forget that it is recommended to place such dishes in the hottest oven possible only if hot products are placed in the containers, which will ensure preheating of the clay/ceramic saucepans.

General principles of cooking

Although creating the presented food in small pots at home will not cause much trouble, it does require knowledge of the following technological features:

To stew/simmer the components of the selected recipe, you need to choose containers with a round shape and a narrow neck so that the condensation that appears inside the container can drain into the food, and the moisture during the baking process is retained as much as possible in the simmering products.
It is forbidden to place pots filled with cold mixture in a hot oven. The temperature difference can lead to a “shock” result - the appearance of microcracks in clay or ceramics, followed by leakage in the saucepan. The main rule of heat treatment is that the food components and utensils must be heated simultaneously and gradually.
If there is no lid when purchasing a pot, instead you can use foil or any type of dough (puff pastry, yeast dough, for dumplings), which should be given the appropriate shape. “Edible” improvisation will not only fulfill its role perfectly, but will also serve as an excellent replacement for regular bread.
To create a steaming effect in the oven, it takes 15 minutes. Before using the pots, immerse them in water, for example, leave them in a sink filled with liquid. As the oven heats up, moisture will evaporate from the dishes, which will lead to the desired result.
Pieces of chicken, mushrooms and other components specified in the recipe release their own juice during simmering in the oven, which should be taken into account when adding liquid compounds to pots.
When laying products in layers, it is necessary to take into account the fact that the top row can dry out during baking, so it is recommended to complete the assembly of the future dish with the juiciest vegetables - for example, ripe tomatoes or sliced onions.
Ceramic containers can be filled with both raw and half-cooked ingredients.
Components that take longer to stew than others need to be cut into smaller pieces. Products with rapid heat treatment must be prepared in large parts.

The baking time for the contents of the pots should be assessed according to those components that require the maximum cooking time.

With milk

It will be possible to obtain an ideal dish using the proposed method if you use truly whole milk with a high fat content (3.5%).

List of ingredients

To prepare food you will need:

sunflower/olive oil - for frying;
chicken fillet - 350–400 g;
mushrooms - 200–250 g;
milk (homemade, farm) - from 300 ml;
potatoes - 300 g;
onion - 1 pc.;
coarse salt, pepper to taste.

Step-by-step cooking process

Sequence of cooking steps:

Initially, you need to cut the pre-processed chicken meat into small cubes, after which you should fry the product over medium heat until golden brown with occasional stirring.
In the meantime, you have to chop the peeled onion into half rings, add the slices to the meat pieces, and continue the process until the vegetable strips are soft.
The fried mass must be distributed into ceramic pots along with the juice formed in the container. To do this, it is best to use a silicone spatula. The placed product should be salted and peppered.
Now you need to wash and dry the mushrooms, chop them into thin slices, add a little oil to the vacated frying pan, and then fry the champignon pieces until almost done. At the end of the process, season the mixture with a small amount of salt and pepper.
In the meantime, peel the potatoes and cut them into small cubes.
When the mushrooms acquire a golden brown hue, they must be placed in pots in the next layer above the meat, then finish assembling the products with potato slices.
It remains to pour milk into each container, filling the pots 2/3 of the volume with the liquid composition.

The resulting blanks need to be sent for 40–60 minutes. into the oven, bake food at 180°C.