Julienne with chicken giblets and grapes
4 servings
90 minutes
Julien with chicken offal and grapes is an exquisite recipe of Russian cuisine that combines rich meat flavors with unexpected fruity sweetness. Chicken hearts and gizzards are carefully prepared and then sautéed with fresh mushrooms and tender onions, soaking in a creamy sauce with parmesan and aromatic basil. Raisins added at the end give the dish a light sweetness that balances the intensity of the meat components. This julien stands out for its richness of flavor and unusual combination of ingredients, making it an ideal choice for a festive dinner or special occasion. Serving in cocottes with a baked cheese crust completes the culinary masterpiece, turning an ordinary dish into a true gastronomic delight.
1
Boil water, add bay leaf and allspice, and salt. Add the hearts, wait for it to boil, then remove the hearts and add the stomachs, cooking until done, skimming off the foam.
- Bay leaf: 2 pieces
- Salt: to taste
- Chicken hearts: 200 g
- Chicken gizzards: 200 g
2
Cut unnecessary vessels from the scalded hearts. Slice the hearts in half lengthwise, then again in half lengthwise, and crosswise in half. Cut the boiled stomachs into pieces of the same size. Chop the mushrooms into larger pieces. Finely chop the onion. Grate the Parmesan on a fine grater. Sort the raisins (the smaller, the better), rinse with cold water, and dry in a colander or on a paper towel.
- Chicken hearts: 200 g
- Chicken gizzards: 200 g
- Champignons: 300 g
- Salad onions: 1 head
- Parmesan cheese: 100 g
- Kishmish: 200 g
3
In one pan, add a spoon of olive oil and mushrooms, salt, and fry over medium heat until the water evaporates. In another pan, add a spoon of butter, melt it, fry the chopped offal over medium heat until browned, add onion, fry until transparent, add the fried mushrooms, mix, then reduce the heat to minimum and pour in the cream. The cream needs to be reduced by half, then add 3/4 of grated Parmesan. Stir continuously to dissolve the cheese in the sauce. Mix the remaining cheese with finely chopped small bunch of green basil. Remove the resulting mixture from heat and place it in a deep bowl, let it cool, then add the raisins and mix.
- Olive oil: to taste
- Champignons: 300 g
- Salt: to taste
- Butter: to taste
- Chicken hearts: 200 g
- Chicken gizzards: 200 g
- Salad onions: 1 head
- Cream: 200 ml
- Parmesan cheese: 100 g
- Basil: to taste
- Kishmish: 200 g
4
Place the mixture in cocottes, season with white ground pepper and cheese with basil on top, then send the julienne to an oven preheated to 140 degrees for 5-10 minutes.
- Salt: to taste
- Parmesan cheese: 100 g
- Basil: to taste