Julienne with potatoes, chicken and mushrooms in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make julienne with potatoes, chicken and mushrooms in the oven? Prepare your food. Julienne can be prepared with other mushrooms - porcini, chanterelles or any of your choice. The cheese is suitable both hard and semi-hard. You can take any parts of the chicken, but it is better to remove them from bones, excess fat and skin.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Peel the mushrooms, wash and dry well. Cut them into medium pieces. Focus on the size of the chicken pieces; smaller mushrooms will turn out to be very small after frying.

4. STEP 4

   

   Wash the fillet and dry with a paper towel. Cut the fillet into cubes.

5. STEP 5

   

   Heat a frying pan over low heat and pour vegetable oil onto it. Add onion. Fry the onion, stirring constantly, for 5 minutes until translucent.

6. STEP 6

   

   Add mushrooms to onions. Fry them, stirring gently, for about 5 minutes. They will shrink slightly in size. There is no need to fry any longer - the mushrooms will finally cook in the oven. At the very end, add a little salt and pepper. If you salt at the beginning, the salt will draw moisture out of the mushrooms and they will be too watery. Remove the mushrooms and onions from the pan.

7. STEP 7

   

   Pour a little more vegetable oil into the same pan. Place the chicken. Fry the pieces for a few minutes until the chicken changes color, no more. This will seal the juices inside and the chicken will be juicier. Remove the pan from the heat and only then add a little salt and pepper. Just like with mushrooms, salt can draw the juices out of the chicken. Keep in mind that you will be salting all the components of the julienne, plus there will be cheese on top - don’t overdo it.

8. STEP 8

   

   Prepare the sauce. Take another, smaller frying pan. I have it with a non-stick coating, but it will work without it, it’s not critical. Melt the butter over low heat. Add the flour and immediately stir vigorously until it is completely mixed with the butter.

9. STEP 9

   

   Add sour cream, stir. Since the sauce is made with flour, it will immediately begin to thicken. You can adjust its thickness by adding hot water. Warm the sauce over low heat for a minute. Stir it constantly to prevent the sauce from burning. Finally add salt and pepper.

10. STEP 10

    

    Wash and peel the potatoes well. Cut it into pieces equal in size to the chicken pieces.

11. STEP 11

    

    Grate the cheese on a coarse grater.

12. STEP 12

    

    What to bake julienne in? There are special small molds for it - cocotte makers. If you don't have them, then any other portion forms will do. Or you can bake it in one large pan, dividing into portions when serving. I took two cocotte makers and two regular forms. Grease the molds with a small amount of vegetable oil. It is convenient to do this with a pastry brush. Place potatoes on the bottom layer. Salt it a little.

13. STEP 13

    

    Place chicken in each pan.

14. STEP 14

    

    Place mushrooms and onions in the next layer.

15. STEP 15

    

    Pour the sauce over everything. My sauce turned out thick, but this did not affect the taste of the dish in any way - it still turned out juicy and tasty.

16. STEP 16

    

    Place grated cheese on top.

17. STEP 17

    

    Place the julienne molds on a baking sheet. Preheat the oven to 180°C in advance, I use the top-bottom mode.

18. STEP 18

    

    Bake the julienne for 30-35 minutes until golden brown. Determine the exact baking time and temperature based on your oven.

19. STEP 19

    

    Serve julienne, garnished with fried mushrooms and herbs on top.

Comments on the recipe

Natalia M

10.08.2023

4.7

Julienne was cooking dinner for her family. My changes: I decided to bring the potatoes until half cooked so that they had time to bake along with the prepared ingredients. To do this, I filled it with water, brought it to a boil and drained the water through a colander. Instead of sour cream I used cream. I made twice as much sauce, we like it when there is a lot of white sauce) The cheese let us down a little, it browned too early, but the children ate the cheese crust like hot cakes) We all liked the dish, it was very tasty, tender, creamy. The layers were well soaked in the sauce, the chicken turned out soft. It was with great pleasure that we dined on such a hearty and aromatic julienne.

M. Yulya

10.08.2023

4.6

You have an excellent recipe, I stole it for myself, but you can also try to cook it like this, there are slightly different ingredients