Julienne with mushrooms and chicken in clay pots
4 servings
35 minutes
Julien with mushrooms and chicken in clay pots is an exquisite dish of French cuisine that embodies the harmony of flavors and textures. Its history begins in classical French culinary art, where julienne referred to a method of cutting ingredients. In this version, juicy chicken fillet is combined with tender mushrooms sautéed with onions, while the creamy sauce topped with a golden crust of cheese gives the dish a velvety consistency and rich flavor. Baking in clay pots not only preserves the aroma of the ingredients but also adds a special warmth and coziness when served. This dish is perfect for both festive dinners and cozy home evenings, delighting with its simplicity of preparation and richness of flavor nuances.
1
Chop the onion finely and fry it in vegetable oil, add pre-chopped (thawed) mushrooms. Fry until all the liquid evaporates (about 10-15 minutes).
- Onion: 200 g
- Vegetable oil: 2 tablespoons
- Button mushrooms: 300 g
2
Cut the fillet into small cubes or strips as you like. Add to the pan with mushrooms and onions, season with salt and pepper, fry until semi-cooked, and remove from heat.
- Chicken breast fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Toast the flour in a dry pan. Add cream, season with salt and pepper, mix, and bring to a boil. Add the cream to the chicken-mushroom mixture and mix well.
- Cream 25% fat: 300 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the mixture in pots (or cocottes) and sprinkle with cheese. Put in the oven for 30–35 minutes at a temperature of 180–200 degrees. Do not cover with lids.
- Cheese: 200 g
