Julienne with Mushrooms, Chicken, Sour Cream, and Cheese
A delicious hot appetizer with juicy chicken, mushrooms, creamy sauce, and melted cheese crust.
Updated : 04 July, 2025
Easy
About 45 min.
Ingredients
2
Chicken leg quarters
250 grams
Champignon
1
Onions
200 grams
Sour cream
150 grams
Hard cheese
30 grams
Butter
2 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
For this dish, you can use any cheese - hard, semi-hard, or soft like mozzarella. The main thing is that it’s tasty, high quality, without milk fat substitutes, and melts well.
Preparation
Step 1
Besides chicken drumsticks, you can use any other parts of the chicken, bone-in or boneless. I’m using thigh fillet. Any fat content of sour cream will work. You can also replace it with cream.
Step 2
First, boil the chicken meat. Bring clean water to a boil, add salt. Drop the chicken into the boiling water and cook until done - the cooking time depends on the parts used. I cooked thigh fillet for 40 minutes. Cool the meat directly in the broth so it stays juicier. Alternatively, you can skip boiling and simply fry the chicken.
Step 3
Peel the onion and chop it finely into small cubes.
Step 4
Gently wash the mushrooms to remove any dirt. Don’t soak them too much - mushrooms absorb water and become watery and less tasty. Dry the cleaned mushrooms with paper towels and cut them into small pieces.
Step 5
Also finely chop the chicken meat. If you’re using bone-in pieces, separate the meat from the bones first.
Step 6
Heat a frying pan over medium heat. Pour in some vegetable oil for frying, then add a piece of butter. Butter gives a pleasant taste, and vegetable oil prevents burning, as it has a higher smoke point. Add the chopped onion into the oil. Sauté for a few minutes until translucent.
Step 7
Add the mushrooms to the onion and stir. Season with salt and pepper. The mushrooms will release a lot of liquid due to the salt. Fry, stirring occasionally, until this liquid evaporates, about 10 minutes.
Step 8
Then add the chopped chicken meat to the pan. Mix well.
Step 9
Sprinkle in the flour and stir the mixture again.
Step 10
Immediately add the sour cream, mix, and bring to a boil. If the sauce seems too thick, add a little hot water to reach the desired consistency. Cover the pan with a lid and simmer the chicken and mushrooms for a couple of minutes.
Step 11
Grate the cheese on a medium grater.
Step 12
Take a suitable baking dish for the julienne. Place the cooked mixture into it. Sprinkle the julienne generously with the grated cheese. Place it in an oven preheated to 180°C (about 350°F).
Step 13
Wait until the cheese melts, which will take about 10-15 minutes. Then remove the baking dishes with the julienne from the oven.
Step 14
Serve the julienne hot at the table. Enjoy your meal!