Chicken, champignon and brie julienne

Mushroom and chicken julienne baked in cream, under a cheese crust, can be made even tastier and more original. Brie cheese is added to the sauce for julienne - it gives the dish a creamy texture and an original, incomparable taste. Try it!

Ingredients

• Chicken thighs (fillet) - 300 g (2 pcs.)
• Champignons - 300 g
• Brie cheese - 100 g
• Hard cheese - 100 g
• Cream (33% fat) - 100 ml
• Onion - 80 g (1 pc.)
• Butter - 20 g
• Olive oil - 1 tbsp. the spoon
• Garlic - 1 clove
• Salt - 0.2 tsp
• Ground black pepper (or a mixture of peppers) - 1 pinch
• For submission (optional):
• Fresh thyme - 1-2 sprigs (to taste)

Directions

1. Prepare the necessary ingredients.
2. Rinse chicken thighs and free from fat, skin, bones and cartilage.
3. Wipe the mushrooms with a damp kitchen towel.
4. Peel and wash the onion.
5. Peel the garlic and finely chop with a knife. Onion cut into small cubes.
6. Heat butter and olive oil in a frying pan, add onion and garlic.
7. Sauté the onion and garlic for 2-3 minutes, until translucent, stirring occasionally with a spatula.
8. Cut mushrooms into small pieces.
9. Send the mushrooms to the pan with the onions and garlic and fry for 5 minutes.
10. Cut chicken meat into thin strips.
11. Add chicken to skillet and sauté with mushrooms for 5-6 minutes.
12. Turn on the oven to preheat to 180 degrees.
13. Grate hard cheese on a coarse grater. Cut brie cheese into small cubes.
14. Add chopped brie cheese and cream to the skillet.
15. Heat the contents of the pan over low heat until the cheese is completely melted.
16. Spread the mixture of mushrooms and chicken meat in cheese-cream sauce evenly into molds for julienne (cocotte makers), filling not to the very top.
17. Spread the grated cheese evenly over the molds, press lightly and send to the oven preheated to 180 degrees for 10-12 minutes, until the cheese is melted and browned.
18. Julienne of chicken, champignons and brie cheese is ready.
19. This hot appetizer is served immediately, in cocottes.
20. For convenience, paper napkins (papillots) folded in a special way can be put on the handles of cocotte makers.
21. The sauce is creamy, with a creamy taste and pleasant aroma. The melted cheese reaches for a spoon, and the mushrooms and chicken meat are soft and at the same time retain their elasticity.
22. This is my favorite julienne. The appetizer can be garnished with a sprig of fresh thyme.
23. Bon appetit!)