Julien in large conchiglioni shells
12 servings
30 minutes
Conchiglioni filled with julienne is an exquisite dish of French cuisine that combines the tenderness of chicken fillet, the aroma of mushrooms, and the creamy softness of sour cream. Thinly sliced ingredients are sautéed to achieve a full harmony of flavors and then carefully stuffed into boiled pasta shells, transforming them into original capsules for the delicate julienne. Grated cheese baked to a golden crust adds a rich, stretchy accent to the dish. This dish is perfect for both festive tables and cozy family dinners. The shape of conchiglioni helps retain the juiciness of the filling, making each bite rich and wonderfully balanced. French culinary traditions in this recipe manifest through a combination of tenderness and nobility, turning julienne into true gastronomic elegance.
1
Cut the chicken, onion, and mushrooms into thin strips. Sauté the onion in olive or any vegetable oil until transparent, add the meat, and after 4-5 minutes, add the mushrooms, salt, and pepper.
- Chicken breast: 1 piece
- Onion: 1 piece
- Button mushrooms: 400 g
2
Fry until the moisture evaporates from the mushrooms, add sour cream, and simmer for 5 minutes.
- Sour cream 20% fat: 3 tablespoons
3
Boil the shells, drain them, and let them cool slightly so they can be handled.
- Conchiglioni (large shells): 20 pieces
4
Use a spoon to fill each shell with the filling, 'covering' it with grated cheese.
- Hard cheese: 100 g
5
To brown the stuffed shells, place them in the oven.