Chicken and Mushroom Julienne Bake

This hearty hot appetizer will please everyone who tries it. In general, until recently, I was indifferent to julienne. I ordered from cafes very rarely, and I didn’t cook at home either. However, after a very successfully prepared julienne with mushrooms, I rediscovered this appetizer. I offer another successful recipe, this time in addition to mushrooms it also contains chicken meat.
cook time: 1h 30 min
Elijah Stroud
Chicken and Mushroom Julienne Bake

Nutrition Facts (per serving)

54
Calories
4g
Fat
1g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Water 2 l
Chicken thighs 350 g
Champignon 150 g
Hard cheese 50 g
Butter 30 g
Celery stalk 1 pc
Onion 1 pc
Carnation 1 pc

Sauce:

Butter 50 g
Chicken bouillon 200 ml
Wheat flour 2 tbsp
Nutmeg to taste
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Cut the meat into small pieces.

Step 3

Step 3
Coarsely chop the celery. Strain the broth.

Step 4

Step 4
Pour boiling water over the meat, add an onion and a clove bud to the meat (it’s better to stick the clove into the onion so you don’t have to look for it all over the pan). Bring to a boil, cook, skimming off foam, for 10 minutes.

Step 5

Step 5
While the chicken is cooking, cut the mushrooms into medium slices.

Step 6

Step 6
Fry in butter until all the liquid has evaporated.

Step 7

Step 7
Add celery to chicken. Cook for another 25 minutes. Remove the meat from the broth and strain the broth.

Step 8

Step 8
Sauce.

Step 9

Step 9
Melt the butter in a frying pan over low heat. Add flour, fry, stirring, for about 3 minutes. Pour in the broth and simmer, stirring, for another 4 minutes. Salt, pepper, add nutmeg and stir.

Step 10

Step 10
Grate the cheese.

Step 11

Step 11
Combine chicken, mushrooms, cheese and sauce. Mix.

Step 12

Step 12
Place the julienne into cocotte bowls and place in an oven preheated to 180°C for 5-7 minutes.

Additional rubrics

Related recipes