Composition / ingredients
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Cut the meat into small pieces.
Step 3:
Chop the celery coarsely. Strain the broth.
Step 4:
Pour boiling water over the meat, add an onion and a clove bud to the meat (it's better to stick a clove into the onion so that you don't look for it all over the pan). Bring to a boil, cook, removing the foam, for 10 minutes.
Step 5:
While the chicken is cooking, cut the mushrooms into medium slices.
Step 6:
Fry in butter until all the liquid evaporates.
Step 7:
Put the celery to the chicken. Cook for another 25 minutes. Remove the meat from the broth, strain the broth.
Step 8:
Sauce.
Step 9:
Melt butter in a frying pan over low heat. Add flour, fry, stirring, for about 3 minutes. Pour in the broth, simmer, stirring, for another 4 minutes. Add salt and pepper, add nutmeg and mix.
Step 10:
Grate the cheese.
Step 11:
Combine chicken, mushrooms, cheese and sauce. Mix it up.
Step 12:
Put julienne in cocotnits and put in a preheated 180 ° C oven for 5-7 minutes.
For Julienne, it is better to use meat from the thighs - it is moderately fatty and soft. But if desired, you can use fillets.
From the remains of the broth, you can cook a delicious soup (thanks to celery, the broth turns out to be a beautiful greenish shade and has an interesting taste).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Carnation - 323 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Chicken broth - 19 kcal/100g
- Celery stalk - 12 kcal/100g
- Chicken thighs - 185 kcal/100g
