Rosa Cooking

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Julien chicken

We call it VILE CHICKEN because we like it better. It is delicious, the recipe is generous, it is also grateful for the guests, with puree, pilaf or some other side dish.

Preparation steps

  • Put the chicken to cook with 2-3 carrots, a small celery root, pešun root and paškanata. (whole link green). Add half an onion, previously lightly roasted on a hot plate for flavor, and 1 clove of garlic cut lengthwise. Cook the soup. (I had karabatake drumsticks and half white meat)
  • Chop the champignons. Finely chop two medium-sized onions and fry them in oil, add salt and champignons and fry them all finely, so that the liquid released by the champignons evaporates.
  • Separate the chicken from the soup from the bones and chop into fine pieces (cut into slices), not completely finely. Add sour cream to the fried mushrooms and chicken and mix everything. Season with pepper, add bay leaf to taste.
  • Grate the cheese and place in the oven at 180 degrees to bake, evaporate the wine and melt the cheese. About 25 minutes is enough. Not just over high heat, so that the cheese does not burn. For the cheese, ten minutes is enough to melt, it can be grated after about 15 minutes and then returned to the oven (I haven't tried that, but I'll try it next time, but it was good like this)
  • Sprinkle with finely chopped parsley or celery leaf and serve with tomato salad and white wine. Enjoy! The soup is left to dilute, put noodles and spices. The recipe is, of course, from a colleague :)

Tags

champignons chicken lchf lunch toasted

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