Chicken and mushroom julienne in cocottes
Description
The recipe won't take much time. Hot dishes prepared in individual pots are perhaps the best choice for a festive table. Julienne should be cooked in ceramic ramekins, which allows you to immediately decorate the portions and serve them directly. Julienne filling can vary, but traditionally it's made with chicken fillet and mushrooms—making the dish not only satisfying but also very aromatic. You can add a bit of herbs or spices for a richer flavor. Serve hot.
Instructions
- 1
Step 1
1. Slice mushrooms, onion, and chicken fillet into strips. Heat a frying pan, add a few tablespoons of refined vegetable oil, and sauté the chicken fillet for several minutes.
- 2
Step 2
2. Transfer the chicken to a bowl. In a frying pan, sauté the onion until translucent. Add the mushrooms, season with salt, and cook for 15 minutes, stirring occasionally.
- 3
Step 3
3. When the liquid has evaporated, add the chicken fillet and simmer over low heat for five minutes. Dilute the flour with part of the cream and whisk thoroughly to avoid lumps.
- 4
Step 4
4. Add the remaining cream, pour it over the mushrooms and chicken. Season with salt and pepper, and, stirring constantly, bring the sauce to a thick consistency. Immediately fill ceramic ramekins and sprinkle with grated cheese.
- 5
Step 5
5. Bake in a preheated oven at 190 degrees for 10 minutes, until the cheese has completely melted.