Julienne in cocotte bowls with chicken and mushrooms

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make julienne in cocotte makers with chicken and mushrooms? Prepare your food. Take fillet from the breast, it is less fatty. It is better if the meat is chilled. Thaw the frozen food first by transferring it from the freezer to the refrigerator.

2. STEP 2

   

   Wash the chicken fillet and dry it well, otherwise excess moisture will not allow it to fry - it will stew. Cut the meat into small cubes.

3. STEP 3

   

   Wash the champignons, dry and cut into small slices. Buy fresh champignons of medium size, snow-white color without spots, damage, or rotten smell. They should not feel slippery to the touch.

4. STEP 4

   

   Grate the cheese on a coarse grater. Any cheese is suitable for this dish - hard, semi-hard, soft, such as mozzarella. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.

5. STEP 5

   

   Heat vegetable oil in a frying pan over medium heat and fry the meat in it until golden brown. Place chicken fillet in a bowl.

6. STEP 6

   

   In the same frying pan where the meat was fried, place the mushrooms and also fry them until golden brown. Transfer the mushrooms to the meat.

7. STEP 7

   

   In the same pan, combine milk, mayonnaise, salt and pepper. Warm the mixture over low heat, stirring constantly and breaking up any lumps. Do not bring to a boil!

8. STEP 8

   

   You should get a homogeneous sauce of medium thickness.

9. STEP 9

   

   Return the chicken and mushrooms to the pan with the sauce. Mix everything.

10. STEP 10

    

    LIFE HACK! In all recipes they write that the flour must first be sifted, and then poured into the sauce itself and mixed. Since flour is poured in large portions directly into the hot sauce, there is a high probability of lumps appearing. To avoid this, I sift the flour directly into the pan with the meat.

11. STEP 11

    

    When stirred, the mass becomes homogeneous and without lumps.

12. STEP 12

    

    Divide the resulting mass into cocotte bowls. Sprinkle julienne grated cheese on top.

13. STEP 13

    

    Place the cocotte makers in an oven preheated to 180°C for 10-15 minutes until an appetizing golden brown crust appears on the cheese. The exact time will depend on the features of your oven and the size of the cocotte makers.

14. STEP 14

    

    Serve the julienne in the cocktail bowls immediately, hot. Bon appetit!

Comments on the recipe

Ksen

31.07.2023

4.9

The recipe is great! Thank you)