Oven-Baked Potato, Chicken, and Mushroom Julienne

Insanely delicious, made from ordinary products, for the holiday table! Julienne with potatoes, chicken and mushrooms in the oven looks very impressive when served, it will decorate any table. Adding potatoes makes it richer and more satisfying. Julienne can be served not only as an appetizer, but also as a main course.
cook time: 1h
Zoe Kendrick
Oven-Baked Potato, Chicken, and Mushroom Julienne

Nutrition Facts (per serving)

170
Calories
12g
Fat
7g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Butter 50 g
Potato 2 pc
Sour cream 100 g
Hard cheese 100 g
Vegetable oil (for frying) 2 tbsp
Champignon 200 g
Chicken fillet (one large fillet) 250 g

Recipe instructions

Step 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.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 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.

Step 4

Step 4
Wash the fillet and dry with a paper towel. Cut the fillet into cubes.

Step 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.

Step 6

Step 6
Add mushrooms to the 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.

Step 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.

Step 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.

Step 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.

Step 10

Step 10
Wash and peel the potatoes well. Cut it into pieces equal in size to the chicken pieces.

Step 11

Step 11
Grate the cheese on a coarse grater.

Step 12

Step 12
What to bake julienne in? There are special small molds for it — cocotte makers. If you donʼt 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.

Step 13

Step 13
Place chicken in each pan.

Step 14

Step 14
Place mushrooms and onions in the next layer.

Step 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.

Step 16

Step 16
Place grated cheese on top.

Step 17

Step 17
Place the julienne molds on a baking sheet. Preheat the oven to 180°C, I use the top-bottom setting.

Step 18

Step 18
Bake the julienne for 30-35 minutes until golden brown. Determine the exact baking time and temperature based on your oven.

Step 19

Step 19
Serve julienne, garnished with fried mushrooms and herbs on top.

Additional rubrics

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