Chicken julienne with mushrooms
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One of the most popular hot appetizers is julienne (more precisely, julienne) with mushrooms.
It is not surprising, because juicy chicken meat, aromatic mushrooms and creamy sauce, baked under a layer of cheese, is not only tasty, but also a surprisingly appetizing dish, which is what is required from a classic appetizer.
Ингредиенты
Chicken legs - 400 g (2 pcs.)
Champignons - 300 g
Onions - 300 g
Sour cream - 200 g
Hard cheese - 150 g
Flour - 1 tbsp. spoon
Butter - 80 g
Vegetable oil - 2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
Рецепт
1. Chicken meat (legs or other parts of chicken) must first be boiled. Place the prepared chicken in boiling water and cook over low heat until cooked through.
2. Remove the boiled chicken from the broth (chicken broth can be used for another dish or frozen for future use), cool. Separate the chicken meat from the bones and cut into small cubes.
3. Cut the champignons into cubes and fry in vegetable oil.
4. After the moisture has evaporated, fry the mushrooms for another 5-7 minutes, then remove from the heat.
5. Peel the onions, cut into cubes and simmer in a mixture of vegetable and butter.
6. The onion should not be fried, but simmered over low heat for 15-20 minutes, until translucent. It will turn slightly golden in color.
7. Add pieces of chicken and fried mushrooms to the frying pan with the onions, stir.
8. Pour flour into the pan and stir. Salt and season with black pepper to taste.
9. Add sour cream to the pan, stir and simmer the chicken with mushrooms and onions for 2-3 minutes after boiling over low heat.
10. Prepare the cocotte makers. Place 2-3 tablespoons of cooked julienne with chicken and mushrooms in each. (If you don't have cocotte makers, you can use a ceramic dish or even a bread roll "ware.")
11. Place 1 tbsp on top. spoon of hard cheese, grated on a fine grater.
12. Place the cocotte makers in a hot oven and bake the julienne in the oven at 180 degrees for 7-10 minutes until the cheese melts.
13. Serve Julienne with chicken and mushrooms immediately in portions, on a plate covered with a napkin. The handles of the cocotte makers can be decorated with paper curlers, as they are hot and can get burned.
14. Bon appetit!