How to make julienne with mushrooms, chicken, sour cream, cheese? Prepare food. In addition to the legs, you can take any parts of the chicken, on the bone or without, I have thigh fillets. Sour cream is suitable for any fat content. You can use cream instead.
Boil the chicken first. Boil clean water, salt it. Throw the chicken in boiling water and boil it until tender, the cooking time will depend on what parts you have. I cooked the thigh fillet for 40 minutes. Cool the meat directly in the broth – so it will be juicier. You can also choose not to boil the chicken, but to fry it.
Peel the onion and cut into small cubes.
Rinse mushrooms carefully to remove impurities. Do not wet them too much – saturated with moisture, the mushrooms become watery and not tasty. Dry clean mushrooms with paper towels. Cut them into small pieces.
Finely chop the chicken meat as well. If you have chicken parts with bones, then first separate the meat from them.
Heat up a frying pan over medium heat. Pour vegetable oil on it for frying and put a piece of butter. Creamy will give the products a pleasant taste, and vegetable will not let it burn, as it has a higher combustion temperature. Put the chopped onion into the oil. Fry it for a few minutes until translucent.
Put the mushrooms on the onion, mix. Salt and pepper them. Mushrooms will release a lot of liquid from salt. Fry them, stirring, until it evaporates, about 10 minutes.
Then put the chicken into the pan. Stir.
Add flour and mix again.
Immediately put the sour cream, mix and wait for the boil. If the sauce seems too thick, then pour in a little hot water, bringing it to the desired consistency. Cover the pan with a lid and simmer the chicken and mushrooms for a couple of minutes.
Grate the cheese on a medium grater.
Take a suitable dish for roasting julienne. Put the resulting mass into it. Sprinkle grated cheese on top of julienne. Place it in an oven preheated to 180°C.
Wait for the cheese to melt, it will take 10-15 minutes. Then take the molds with julienne out of the oven.