Composition / ingredients
Step-by-step cooking
Step 1:
How to make julienne with potatoes chicken and mushrooms in the oven? Prepare the products. Julienne can be cooked with other mushrooms — white, chanterelles or any to your taste. Cheese is suitable for both hard and semi-hard. You can take any parts of the chicken, but it is better to free them from bones, excess fat and skin.
Step 2:
Peel the onion and cut into small cubes.
Step 3:
Clean, wash and dry the mushrooms 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:
Wash and dry the fillets with a paper towel. Cut the fillets into cubes.
Step 5:
Heat a frying pan over low heat, pour vegetable oil on it. Lay out the onion. Fry the onion with constant stirring for 5 minutes until transparent.
Step 6:
Add mushrooms to the onion. Fry them, stirring gently, for about 5 minutes. They will decrease slightly in size. It is not necessary to fry 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 pull moisture out of the mushrooms and they will be too watery. Remove the mushrooms and onions from the pan.
Step 7:
Pour some more vegetable oil into the same pan. Put the chicken. Fry the pieces for a few minutes so that the chicken changes color, no more. This will seal the juice 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 pull the juice out of the chicken. Keep in mind that you will salt all the ingredients of julienne, plus there will be cheese on top — do not overdo it.
Step 8:
Prepare the sauce. Take another smaller frying pan. I have a non-stick coating, but it will work without it, it's not critical. Melt the butter over low heat. Pour in the flour and immediately mix it actively so that it completely mixes with the butter.
Step 9:
Add sour cream, mix. Since the sauce is made with flour, it will immediately begin to thicken. You can adjust its density by adding hot water. Heat the sauce over low heat for a minute. Stir it constantly so that the sauce does not burn. At the end, add salt and pepper.
Step 10:
Wash and peel the potatoes well. Cut it into pieces equal in size to chicken pieces.
Step 11:
Grate the cheese on a coarse grater.
Step 12:
What to bake julienne in? There are special small molds for him — cocotnits. If you don't have them, then any other portion forms will do. Or you can bake it in one large form, dividing it into portions when serving. I took two kokotnitsy and two ordinary forms. Lubricate the molds with a small amount of vegetable oil. It is convenient to do this with a cooking brush. Put the potatoes in the bottom layer. Add a little salt to it.
Step 13:
Put the chicken in each mold.
Step 14:
Put the mushrooms and onions in the next layer.
Step 15:
Pour the sauce all over the top. My sauce turned out to be thick, but it did not affect the taste of the dish in any way — it still turned out juicy and delicious.
Step 16:
Put the grated cheese on top.
Step 17:
Place the julienne molds on a baking sheet. Preheat the oven to 180 ° C in advance, I have a top-bottom mode.
Step 18:
Bake julienne for 30-35 minutes until golden brown. Determine the exact time and temperature of baking according to your oven.
Step 19:
Serve julienne, garnished with fried mushrooms and herbs on top.
Julienne cooked with potatoes for the first time, I liked this option even more than the usual one. The option with mashed potatoes will be delicious.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
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
