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Modern cuisine knows many variations of this French dish. Today, not a single banquet or feast can do without julienne in cocotte makers (see the recipes with photos below). If this dish is confidently in the lead in your culinary menu, then we suggest preparing it in various ways.

Julienne with chicken and mushrooms in cocotte bowls

Of course, the most popular is still the traditional julienne with chicken and mushrooms in cocotte bowls.

• Chicken breast - 1 pc.;
• Champignon mushrooms - 500 g;
• Sour cream 36% fat - 1.5 tbsp. (250 ml);
• Hard cheese (any varieties) - 200 g;
• Onion - 2 heads;
• Butter - 4 tbsp. l .;
• Flour (sifted) - 1-2 tbsp. l .;
• Salt pepper.

To begin with, we separate the breast meat from the bone, rinse in water and boil with a couple of pinches of salt until tender.

Then cut the meat into strips and lightly brown it in a frying pan with olive oil.

Fry finely chopped onion until transparent and add mushrooms, cut into slices, to it.

Fry the mushrooms until half cooked, and then combine with the meat, continuing to keep the pan on the fire for a couple of minutes.

Separately, pour the flour into the pan, put it on the fire and stir until it changes its color to cream.

We send butter, sour cream to the flour and stir. Salt and pepper the sauce, mix it well again, simmer for 5 minutes.

Meanwhile, distribute the chicken-mushroom mixture over the metal cocotte makers, pour the prepared sour cream sauce on top.

Heat the oven to 180 ° C and sprinkle with grated cheese before sending the julienne into it.

We bake mushroom julienne with chicken in cocotte casseroles until golden brown.

Julienne recipe with champignons in cocotte bowls

The following recipe for julienne with mushrooms in cocotte makers is prepared without chicken meat. It can also be appreciated by those who do not eat meat products.

• Champignons - 600 g;
• Sour cream (mayonnaise or cream can be used) - 1.5 tbsp.;
• Onion - 1 large piece;
• Flour - 2 tbsp. l .;
• Vegetable oil - for frying;
• Salt and pepper to taste.

Instead of the champignons we are used to, you can use any other forest mushrooms, but they must necessarily undergo preliminary heat treatment.

So, chop the mushrooms into strips, cut the onion in half rings.

Fry our slices in oil until the juice secreted by the mushrooms begins to evaporate.

Continuing to fry the mass, add the sifted flour to the mushrooms, mix well and pour in the sour cream.

Salt, season with pepper and stir well again.

We put almost finished julienne with mushrooms in cocotte makers, sprinkle with cheese and send to cook in a preheated (190 ° C) oven for 10-15 minutes.

Julienne recipe in cocotte makers with mushrooms and chicken liver

Those who love offal can try the recipe for julienne in cocotte makers with mushrooms and chicken liver.

• Mushrooms (oyster mushroom, champignons) - 300 g;
• Chicken liver - 300 g;
• Sour cream or mayonnaise - 1 tbsp.;
• Hard or processed cheese - 150 g;
• Onions - 1 pc.;
• Olive (vegetable) oil - for frying;
• Salt pepper;
• Fresh greens.

We wash the raw chicken liver under the tap and remove all unnecessary veins.

Pour a little oil into the pan, put on fire and put the offal, fry until tender.

Place the liver on a paper towel to remove excess oil, then cut into strips and spread over the cocotte makers.

Fry mushrooms cut into thin slices and finely chopped onion until half cooked, season with salt and pepper.

Spread ½ part of sour cream over the liver and put onion-mushroom mass.

Spread the remaining sour cream on the julienne again, sprinkle with herbs and grated cheese.

Bake in the oven for 15 minutes at 170-180 ° C.

How beautiful it is to serve julienne in a cocotte maker is shown in the photo below.Do not forget to place each scoop on a plate before serving and put a papillote over its handle.

What to cook julienne if there are no cocotte makers: recipe for a frying pan

But what can you cook julienne in if there are no cocotte makers? I must say that many experienced housewives successfully use ordinary pans without handles - the taste of the dish remains the same spicy and aromatic.

• Boiled chicken fillet - 2 pcs.;
• Fresh champignons - 300 g;
• Red onion - 1 pc.;
• Hard cheese - 100 g;
• Sour cream - 1.5 tbsp. (250 ml);
• Flour - 2 tbsp. l .;
• Lemon juice - 1 tbsp. l .;
• Garlic - 1-2 cloves;
• Mustard - 1 tsp;
• Salt pepper.

Cut the poultry fillet into strips or small cubes.

Fry the onion, cut into half rings, until half cooked, together with mushrooms, chopped plates.

Sauce: combine sour cream, crushed garlic, mustard, lemon juice, salt and pepper in one bowl and mix well.

Separately in a frying pan, brown the sifted flour and add to the sour cream, stir to make the lumps disappear.

In the pan, evenly lay out the chicken, mushrooms and onions and sour cream filling in layers.

Sprinkle with grated cheese on top and bake for 10-15 minutes at 190 ° C.

Serve, after dividing the dish into portioned plates.

What to cook julienne if there are no cocotte makers: recipe in edible potato tins

What else to cook julienne if there are no ordinary cocotte makers? It turns out that a product that everyone has at home can replace traditional ladles. So, you can cook an unusual julienne in "cocotte" from potatoes.

• Large potatoes - 10 pcs.;
• Mushrooms - 600 g;
• Onions - 2 pcs.;
• Flour - 1 tsp;
• Sour cream or cream - 1 tbsp.;
• Cheese - 150-200 g;
• Salt pepper.

The first step is to thoroughly wash the potatoes in water. You can peel it or leave it as it is.

Cut the tubers in half and remove the core with a spoon, leaving the sides and bottom about 7 mm thick.

Lightly fry the onion, cut into half rings, and add the mushroom cubes to it.

Pour flour to the mass, mix and then send sour cream, salt and pepper.

After mixing the resulting mixture again, simmer everything together for 7 minutes until thickened.

Place the julienne in the potato cocotte makers and place on a greased baking sheet.

Bake the molds in the oven for 15 minutes, preheating it to 200 ° C.

Take out and sprinkle the grated cheese on top, and then return to the oven, continuing to bake for about half an hour.

I must say that julienne in edible "cocotte" lately has become extremely popular. It can be cooked in anything: tomatoes, bell peppers, bread rolls, tartlets, etc.