Chicken and Mushrooms Julienne

Julienne means a matchstick knife cut. Julienne is also a chicken and mushroom casserole en cocotte for the Eastern-European culinary community. This legendary dish was trendy during the Soviet era in high-end restaurants and at home. Naturally, the assumption was that the recipe resulted from French influence. All stories I know about this dish are primarily anecdotes. Many different recipes claim to be original. Some insist on using mushrooms, preferably porcini. Others include cooked chicken and other vegetables. Restaurant versions often add bechamel or mornay sauces, while home cooks prefer sour cream. Everybody makes this dish adjusted to their taste. It has to be cooked individually portioned in mini casseroles and covered with a generous amount of cheese to melt on top. It is simple and delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep mushrooms. Gently twist off or cut off the stem of each mushroom. Hold mushroom cap in one hand, use a spoon to scrape out the gills, and discard.

Step 2

Julienne mushroom caps.

Step 3

Remove stems, seeds, and veins of sweet salad peppers and julienne them.

Step 4

Peel and julienne onions.

Step 5

Place a frying pan on high heat, add 1 tbsp oil, and stir fry mushrooms. Season them while cooking. Place them in a large bowl.

Step 6

Repeat with peppers. Add cooked peppers to mushrooms.

Step 7

Repeat with onions. Add them to the bowl.

Step 8

Prepare the whole cooked chicken. Remove skin, fat, cartilage, and bones. Shred its meat to ling strips of the same size as cooked vegetables and add them to the bowl.

Step 9

Mix chicken and vegetables to equally distribute all ingredients. Cover and refrigerate.

Step 10

Prepare all ingredients and tools.

Step 11

Char onion.

Step 12

Place a saucepan over medium heat and melt butter. Add flour, mix, and cook, stirring for a few minutes until it smells like cookies. Take the sauce pan off the heat and whisk in 1 cup of milk. Return to the heat cook until milk is thickened.

Step 13

Add the rest of the milk, charred onion, clove, bay leaf, black pepper, nutmeg, salt, and bring it to simmer. Cook for about 30 minutes, stirring. Strain hot sauce, mix with grated cheese until melted, and adjust seasoning to your taste. Keep refrigerated in a closed container until ready to use.

Step 14

Preheat oven 400F. Prepare 12+1 (control portion) 6oz ramekins. Mix chicken and vegetables with half of the sauce and spoon a portion into every ramekin. Top with sauce and grated cheese.

Step 15

Cook in the hot oven until cheese is lightly caramelized.

↑Support creators by visiting their site 😊