I suggest to prepare JULIEN .
We always change everything Russian, and then we'll say that it was ... It would be more correct to call this dish, strictly speaking, "kokot" - by the name of the dishes in which it is prepared.
And julienne in France is a way of cutting vegetables with thin straws, which is used in a variety of dishes - salad-julien, soup-julien, etc.
William Pokhlebkin so generally claims that julienne baked mushrooms under sour cream are called only in "bad restaurants".
It seems that this dish has a very indirect relation to the French cuisine (only the way it was originally cut into mushrooms), as it contains purely Russian ingredients and technologies - mushrooms, sour cream, flour additions, baking.
With whose light hand, this tasty confusion has taken root, I do not know, and I do not pretend to France either. But it's delicious!
We will prepare a dish of the name of Russian-French friendship.
Difficulty: 3/10
Cooking time: 40 minutes
Ingredients for 6 kokotnits:
- chicken fillet - 250 grams,
- champignons - 250 g,
- bow - 1 head,
- sour cream - 150 g,
- cheese is hard (I have Parmesan and Gouda) - 150g,
- flour - 1 tablespoon,
- butter for lubricating the coconut,
- vegetable oil for frying,
- salt,
- nutmeg,
- white pepper,
- Provencal herbs.
Preparation:
Cut onions, mushrooms and chicken fillet straw (well, at least here the French will not swear)
We heat the vegetable oil in a frying pan and pass the onion
Add mushrooms and fry until moisture is removed
We put chicken in a frying pan and make it practically ready
On a dry frying pan dry the flour to a light cream shade.
Mix well the flour with sour cream, add salt, white pepper, pinch of nutmeg and Provencal herbs
Frying coconut butter
We spread a mixture of mushrooms, chicken and onions
Top sour cream sauce
And grated cheese
We put in a preheated oven to 200 degrees
Bake until golden brown
Be prepared for the fact that at the end of cooking people from your apartment will run for smells, and possibly neighbors with words
Madam (Monsier), I do not eat six days
And here are such persons kotturinn , hi-foot-foot and the rest of the company_ )
By the way, get acquainted, his name is Julien (not to be confused with the cocot))))
We take a spoon, stick out a finger (yes, yes ... I know, do not comme il faut) and enjoy!
Mmmmmm ... all the same muscat and white pepper are just made for white sauces!
Enjoy your meal!