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Julienne in cocoons with chicken and mushrooms

Chicken and Mushroom Julienne in Cocottes

An all-time favorite — delicious, mouthwatering, and party-worthy! Chicken and mushroom julienne baked in cocottes is a wonderfully simple, quick hot appetizer that fits right in at both everyday meals and holiday spreads. Serving it in pretty little dishes makes it even more of a showstopper.

Maria

Recipe author

Julienne in cocoons with chicken and mushrooms

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Composition / ingredients

Servings:

Chicken breast

250

Mushrooms

250

Hard cheese

100

Mayonnaise

100

Milk

100

Flour

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 12 g

Fats 55 % 18 g

Carbohydrates 9 % 3 g

220 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make chicken and mushroom julienne in cocottes? Gather your ingredients. Use breast meat — it's leaner. Chilled meat is best; if it's frozen, thaw it ahead of time by moving it from the freezer to the fridge.
Step 2:

Rinse the chicken breast and dry it well — excess moisture keeps it from browning and it'll steam instead. Cut the meat into small cubes.
Step 3:

Wash the mushrooms, dry them, and cut them into thin slices. Buy fresh, medium-sized mushrooms that are snowy white with no spots, damage, or musty smell. They shouldn't feel slimy to the touch.
Step 4:

Grate the cheese on the coarse side of a box grater. Any cheese works here — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good quality, free of milk-fat substitutes, and melts well.
Step 5:

Heat the vegetable oil in a skillet over medium heat and brown the meat in it until golden. Transfer the chicken to a bowl.
Step 6:

In the same pan the meat cooked in, add the mushrooms and brown them until golden too. Add the mushrooms to the meat.
Step 7:

In the same pan, combine the milk, mayonnaise, salt, and pepper. Warm the mixture over low heat, stirring constantly and breaking up any lumps. Don't let it come to a boil!
Step 8:

You should end up with a smooth, medium-thick sauce.
Step 9:

Return the chicken and mushrooms to the pan with the sauce. Stir everything together.
Step 10:

TIP! Most recipes tell you to sift the flour first and then stir it into the sauce. But dumping a big scoop of flour straight into hot sauce makes lumps very likely. To avoid that, I sift the flour directly into the pan with the meat.
Step 11:

Once stirred, the mixture comes out smooth and lump-free.
Step 12:

Divide the mixture among the cocottes. Sprinkle grated cheese over the top of each.
Step 13:

Put the cocottes in an oven preheated to 350°F (180°C) for 10–15 minutes, until the cheese turns an appetizing golden brown. The exact time will depend on your oven and the size of the cocottes.
Step 14:

Serve the julienne in the cocottes right away, hot. Enjoy!

I made the sauce for this julienne with mayonnaise instead of the cream or sour cream I usually use. I didn't let the mixture come to a boil, and I chose a mayonnaise without mustard, made only from ingredients that can be safely heated. I found this julienne recipe in my favorite cooking magazine. At first the mayonnaise really threw me off — I thought it would overpower the taste of the meat. But the julienne turned out excellent in the end. A great stand-in for cream. Just be sure to choose an organic-style mayonnaise.
Keep in mind that how well you thaw the ingredients has a lot to do with the quality and taste of the finished dish. For how to avoid mistakes and pick the best method, see the article on thawing.
You can swap the button mushrooms for porcini or slippery jacks, but keep the difference in cooking order and time in mind.
Remember that every oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of the helpful notes on how ovens behave!