Chicken julienne with mushrooms

INGREDIENTS For chicken broth 2-3 chicken legs onion 1 pc bay leaf 1 pc salt freshly ground pepper For Julien forest mushrooms (white, aspen, boletus, etc.) 200-300 g 4-6 onions sour cream 100-150 g hard cheese (like Russia) 150-200 g flour 1 tbsp. butter 80 g vegetable oil salt freshly ground pepper

Wash chicken legs, put in a pot of boiling water and bring to a boil. Reduce the heat, remove the foam with a skimmer, put the peeled whole onion, and cook at a low boil for 40-50 minutes. 15 minutes before readiness, put bay leaf, salt and pepper to taste.  Chicken julienne with mushrooms recipe photo 1 Remove the chicken legs from the broth and cool. Separate the meat from the bones and cut into strips. Peel the onions and cut into quarter-rings. Mushrooms bust, clean, wash and boil for 10 minutes (large mushrooms cut into several pieces). Throw the mushrooms in a colander and cut into small pieces. The board Tip 1. If on the eve of boiled chicken legs, the cooking time of julienne is significantly reduced.

Tip 2. Forest mushrooms boil optional. They can be cut into small pieces and fry until cooked. Instead of wild mushrooms you can take champignons. If desired, julienne can be cooked without adding mushrooms. Heat some vegetable oil in a frying pan, put mushrooms, salt and fry until liquid evaporates. When the liquid has evaporated, add a piece of butter and fry for 6-8 minutes, stirring occasionally.  Chicken julienne with mushrooms recipe photo 2 Put the mushrooms in a bowl. Heat the butter together with the vegetable oil in a frying pan, put onion, salt and pepper. Fry the onions until soft, stirring occasionally, and remove the pan from the heat.

Onion in julienne plays an important role. By weight of onion is taken about the same as the chicken. Fry the onions to a long time, over low heat. There should be quite a lot of oil so that the onions do not burn and do not dry, but slowly languish in oil. It should be very soft, practically dissolve in the oil.  Chicken Julienne with mushrooms recipe photo 3 To the fried onions add mushrooms, chicken and mix.   Sprinkle with flour, mix.   Add sour cream, mix and return the pan to a low heat.

Bring to a boil and cook for 1-2 minutes, stirring occasionally. Julien salt and pepper, to taste. Spread out on cocottes or portions of ceramic molds. Sprinkle with grated cheese. Bake for 5-10 minutes until the cheese melts in an oven preheated to 180 ° C.   Instead of cocottes, for Julien, you can use ceramic or glass refractory molds. It is possible to make disposable julienne cups of folded 2-3 layers of foil. Also, julienne can be baked in buns and in bread loaf, removing some of the crumb from them. Good appetite!