Julienne with Potatoes, Chicken, and Mushrooms in the Oven
Incredibly delicious, made from everyday ingredients — and impressive enough for a holiday table! This baked julienne with potatoes, chicken, and mushrooms looks stunning when served and will be the star of any spread. Adding potatoes makes it richer and more filling, so you can serve it as either an appetizer or a main course.
Cooking method
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Step 1:
How do you make baked julienne with potatoes, chicken, and mushrooms? Gather your ingredients. You can make julienne with other mushrooms too — porcini, chanterelles, or whatever you like. Both hard and semi-hard cheese work well. You can use any part of the chicken, but it's best to remove the bones, excess fat, and skin first.
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Step 2:
Peel the onion and cut it into small dice.
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Step 3:
Clean the mushrooms, wash them, and dry them well. Cut them into medium pieces, matching the size of the chicken pieces — smaller mushrooms shrink down to almost nothing once fried.
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Step 4:
Rinse the chicken fillet and pat it dry with a paper towel. Cut it into cubes.
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Step 5:
Heat a skillet over low heat and add the vegetable oil. Add the onion and fry, stirring constantly, for about 5 minutes until translucent.
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Step 6:
Add the mushrooms to the onion. Fry them, stirring gently, for about 5 minutes, until they shrink slightly. Don't cook them any longer — they'll finish in the oven. Add a little salt and pepper only at the very end; if you salt too early, it draws moisture out of the mushrooms and leaves them watery. Remove the mushrooms and onion from the pan.
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Step 7:
Pour a little more oil into the same pan and add the chicken. Fry the pieces for just a few minutes, only until the chicken changes color. This seals in the juices and keeps the meat tender. Take the pan off the heat before seasoning lightly with salt and pepper — like the mushrooms, chicken releases its juices if salted too soon. Keep in mind that you're salting every layer of the julienne, plus there's cheese on top, so go easy.
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Step 8:
Make the sauce. Take a second, smaller skillet — mine is nonstick, but a regular one works fine too. Melt the butter over low heat. Sprinkle in the flour and stir vigorously right away so it blends completely into the butter.
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Step 9:
Add the sour cream and stir. Because the sauce is made with flour, it will thicken quickly; you can thin it to the consistency you want by stirring in a little hot water. Heat the sauce over low heat for about a minute, stirring constantly so it doesn't scorch. Season with salt and pepper at the end.
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Step 10:
Wash and peel the potatoes well. Cut them into pieces the same size as the chicken.
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Step 11:
Grate the cheese on the coarse side of a box grater.
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Step 12:
What do you bake julienne in? Traditionally it's baked in small individual dishes called cocottes. If you don't have them, any single-serving baking dishes will do — or just bake it in one large dish and portion it out when serving. I used two cocottes and two regular dishes. Brush the dishes with a little vegetable oil (a pastry brush makes this easy). Lay the potatoes in the bottom layer and season lightly with salt.
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Step 13:
Add the chicken to each dish.
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Step 14:
Add the mushrooms and onion as the next layer.
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Step 15:
Pour the sauce over the top. Mine came out thick, but that didn't affect the dish at all — it still turned out juicy and delicious.
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Step 16:
Top with the grated cheese.
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Step 17:
Set the julienne dishes on a baking sheet. Preheat the oven to 350°F (180°C) — I used the top-and-bottom heat setting.
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Step 18:
Bake the julienne for 30 to 35 minutes, until golden brown. Adjust the exact time and temperature to suit your own oven.
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Step 19:
Serve the julienne garnished with sautéed mushrooms and fresh herbs on top.
- This was my first time making julienne with potatoes, and I liked it even more than the classic version. A version with mashed potatoes is delicious too.
- Buy fresh, medium-sized mushrooms that are snowy white with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them thoroughly under a stream of warm or cold water and trim away any bad spots. Tiny mushrooms under about an inch don't need peeling — just rinse them well. Larger ones are best peeled of their outer skin.
- Fry with an oil that has a high smoke point. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with a few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils hold up much better to heat. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.
- Keep in mind that ovens vary. The temperature and baking time may differ from what's listed here, so watch your dish and adjust as needed for the best results.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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