Julien is a traditional hot appetizer of French cuisine.It is served in almost all restaurants in the world, and the recipe of the dish known to every housewife and cook.
But still there are a lot of subtleties and secrets that must be followed when handling products.They make this dish, such as julienne with chicken and chanterelles, juicy and tasty.Therefore, they must be considered in the preparation and do not violate the technology of thermal processing.
need for preparation:
- chanterelle mushrooms - 500 g;
- chicken - 500 g;
- onions - 1-2 pcs .;
- black pepper.
First we need to prepare all the food, so you do not get distracted.First of all you need to chop the onion.Some cooks prefer to do it in the form of cubes, but the half-ring better suited for such dishes as the julienne chanterelle.The recipe with the demands that had been sliced thin and uniform.Next, grate cheese.It is necessary to measure the amount at its own discretion and taste.
Particular attention is paid to the preparation of mushrooms and chicken.First of all, they must be thoroughly washed and dried.You can use paper towels, which accelerate the process.Further products were cut into small pieces of the same size.Their salt, pepper, but do not mix, as Chanterelle julienne and chicken cooked in stages, dividing the process for each product.
To start a frying pan with a small amount of vegetable oil fry the onion.When it becomes golden brown, its shift into a separate container, and at the same oil cook the mushrooms until golden brown.Then fry the chicken to a state of readiness.At the same time use the same oil to julienne chanterelle infused with the taste of all products.
Next, you need to prepare a special dish.In restaurants, for that use small skovorodochki specifically designed for this dish.However, in the home, you can use the small metal bakeware.They lay out the layers of the onion, meat and mushrooms.To julienne chanterelle turned school, it is poured lots of cream and covered with cheese on top.It is in this way molds need to put in the oven, where the dish will be prepared until the cheese is melted.After this snack take out and decorate a small amount of greenery.
to the table julienne chanterelle served as a hot snack.It is believed that this dish is best suited for cold vodka, which makes it especially popular in the former Soviet Union, as well as France and Canada.Some housewives julienne served as a main dish, spreading it on a plate with garnish.This presentation is also considered acceptable and widely used in modern cooking.
As decoration, you can use parsley.From drinks to this dish served with red wine or vegetable juices.