Originally the word "julienne", ie, "June", called fresh seasonal vegetables, sliced in a certain way - thin strips and onion rings and tomatoes. A hot dish milk sauce that resembles the composition of Julienne in its modern form was called Kokot. Therefore, the dishes, which are prepared and served julienne called a cocotte.
There are several variations of this dish: mushroom, chicken and even seafood. Julienne constant component is a sauce bechamel. It is thanks to him becomes julienne julienne, not just mushrooms, baked in sour cream. I came up with this sauce, which became a classic of French cooking, in the 17th century court of King Louis XIV chef Louis bechamel.
julienne served everywhere now, but, alas, often cooks not trying to fool with the preparation of the sauce, just mix the chicken with onions, mushrooms, pour sour cream and sprinkle with cheese. We offer you to taste real French julienne, moreover, that its preparation will not take you much time and effort.
INGREDIENTS
• Chicken fillet - 500 g
• mushrooms, or any other mushrooms - 500 g (delicious julienne obtained with dried mushrooms, which must be pre-soak. Their you will need 1.5-2 cups.)
• Onions - one large or two medium onions
• Hard cheese - 200 g
• Salt and freshly ground black pepper to taste
For the sauce
• Sour - 150 g
• Flour - 2 tbsp. l.
• Butter - 50 g
• ½ cup milk or chicken broth
• Salt and black pepper to taste
PREPARATION Step by step
1. Cook the chicken in a little water on low heat under the lid closed. Once it is ready, leave for another hour in the broth to cool.
2. Cut into thin julienne mushrooms, onions small cubes. Within 5 minutes, saute the onion over medium heat in butter, then add the mushrooms, salt and pepper to taste, increase the heat and cook them for another 5 minutes, stirring constantly.
3. Now is the time to make the sauce. To do this on a dry frying pan for a minute fry flour, add butter, mix and cook, stirring, for 2 minutes. Then pour the resulting mass cream and thoroughly mixed. After pour in milk or broth, which you left after cooking the chicken. Stir all the time to avoid lumps. Salt and pepper to taste. The sauce should get quite thick.
4. Mix finely chopped chicken meat, onions and mushrooms, season with the sauce and mix well. Lay out the resulting mass on cocotte or any other heat resistant bowls.
5. Put in a cold oven and set the temperature to 180 degrees. Bake until cheese is melted and is formed on the surface of the crust golden (15-20 minutes). Bon Appetit!
COUNCIL experienced cooks
If you want to experiment with flavors and get a spicy dish, add the sauce for 1 hour. l. curry powder spices or a mixture consisting of 1/2 hour. l. ground cumin and 1/4 hours. l. ground coriander, 1 hr. l. mustard powder, 1 h. l. ground sweet paprika. As well "comes" a mix of dry basil, rosemary and oregano (1/4 hr. l.)
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