✔ chicken fillet – 350 g
✔ mushrooms – 400 g
✔ tartlets – 16 pcs.
✔ cheese – 100 g
✔ Brie cheese – 80 g
✔ cream 33% – 100 ml
✔ onion – 1 pcs.
✔ garlic – 2 cloves
✔ butter – 20 g
✔ olive oil – 1 tbsp.
✔ salt – 1 tsp.
✔ dried basil – 5 leaves (1 tsp.)
✔ ground pepper – 1/2 tsp.
Not so long ago we were preparing a classic julienne. It was very juicy and baked in ceramic form.
In this recipe I want to tell you about the option of julienne with chicken and mushrooms in tartlets. This snack is not very liquid, stands well in the dough and is perfect for a festive table.
And to make the taste even more interesting, we will add some secret ingredients.
For starters, let’s do vegetables. We need to fry some onions and garlic. To do this, take one medium or large onion and cut it into small cubes. We do the same with garlic (2 cloves).
Fry in a frying pan with butter (20 g) and vegetable oil (1 tbsp). You can use only one type of butter, but with two you always get a better taste and the food does not stick so much.
You should fry for about 4-5 minutes on a small fire, until the onion is transparent. At this point, it already loses its bitterness and becomes sweet.
For this recipe we used small tartlets, so all the ingredients were cut into small cubes. For medium and large tartlets, you can cut larger ones.Fact
While frying vegetables, we process mushrooms. I always cook with champignons, because they are available all year round and I like them the most. But nobody prevents from using the forest. The only thing they need is a longer heat treatment. Champignons (400 g) are good for me and I dice them.
Send to the onion with garlic, making a big fire in the frying pan. We need the mushrooms to fry, but do not start stewing in their own moisture. Stirring occasionally, fry for about 5 minutes.
Once the mushrooms begin to gold, we can add meat. The meat component of our recipe is chicken fillet (350 g). We can also take turkey or chicken thigh fillet. Cut the meat into small cubes and throw it in the pan.
We also fry on high or medium heat so that the liquid emitted from the chicken evaporates immediately. It makes no sense to cook chicken for a long time, because the pieces are small. In 5 minutes on medium heat they are completely fried, but did not start to burn.
Now the cream with high percentage of fat content (100 ml), in my case 33%. And another promised secret ingredient is Brie cheese (80 g). Cheese with white mold is not necessary, but it adds a very thin and pleasant flavor to the finished dish. Pour the cream in a frying pan to the chicken and vegetables and throw the sliced Brie.
It makes no sense to grind a lot of cheese because it already melts well, so a big cube will be perfect.
It remains to add spices to the julienne: salt (1 tsp), ground pepper (½ tsp) and dried basil (1 tsp). I don’t use too many spices and additives to avoid spoiling the delicate creamy flavor, but you can experiment at your leisure. One thing to note is that basil fits perfectly into this recipe, adding a chic flavor of French cuisine.
Mix the contents of the frying pan until Brie’s cheese is completely dissolved.
Now we leave our mass to cool down a little, and at this time we rub cheese.
When the julienne stopped boiling and soaring, we start stuffing tartlets. They can be made of shortcrust or puff pastry. It does not play a big role, so adjust to your taste. As for the size, the small ones are more comfortable to eat, while the big ones are easier to cook. So, I recommend to stick to the golden mean and buy the medium.
Julienne is superimposed to smooth edges to leave room for cheese. From the top we make a small cheese slide.
Ready-made tartlets put on a tray, covered with foil or parchment paper. Then put the julienne in tartlets in the oven, heated to 200°. On average, it takes about 5 minutes to melt all the cheese, but always look at the situation.
The result is a chic julienne with chicken and mushrooms in tartlets.
It has a divine spicy aroma and creamy mushroom flavor. The dough manages to soak in “juices” and complements the wet filling. Julienne is better to eat warm, though in cold form it remains delicious.
Bon appetit! Don’t starve 😋