Mushroom julienne under a cheese crust, a favorite of many, is a wonderful dish for the festive table. We suggest adding chicken thigh fillet and béchamel sauce with roasted onions and spices to make the taste even brighter and the julienne more hearty.
Ingredients for 4-6 servings
chicken thigh fillet approximately 700 g
champignon mushrooms 400 g
whole milk 3.2% 400 ml
cheese 100 g
wheat flour 30 g
butter 40 g
dry oregano 1/3 tsp. or to taste
Basil tastes fresh
1 onion
salt to taste
ground black pepper to taste
vegetable oil for frying 1-2 tbsp. l.
Preparation:
Step 1
Peel the onion and cut it in half. Place cut side down on a dry heated pan and fry the onion a little.
Step 2
Melt the butter. Add flour and fry until golden, stirring.
Step 3
Pour the milk and add the roasted onions and ground black pepper. Mix so that there are no lumps. Cook until thickened, stirring occasionally. Remove the sauce from the stove and let it stand with the onion for 20-30 minutes. Then take out the onion and throw it away.
Step 4
Cut the thigh fillet into small pieces, mushrooms into slices. Heat a frying pan with vegetable oil, lay out the thigh fillet, quickly fry. Add mushrooms, salt and fry until golden brown, stirring occasionally.
Step 5
Grate the cheese on a coarse grater. Spread the chicken with mushrooms on the cocottes, cover with sauce, sprinkle with grated cheese. Bake in an oven preheated to 180℃ for about 15 minutes. Garnish with fresh basil when serving.
Delicious!