Chicken julienne with french fries and delicate sauce
For more mouth-watering chicken juliennes, try creamy chicken juliennes in casseroles and crispy KFC-style chicken juliennes for variety at home.
Ingredients · Servings 4
- chicken fillet - 600 g
- potatoes - 800 g
- mushrooms - 250 g
- onion - 1 head
- oil - 250 ml
- salt - 1 tsp.
- black pepper - 1/2 tsp.
- red pepper - 1/2 tsp
- thyme - 2 sprigs
- cooking cream - 200 ml
- butter - 25 g
- garlic - 1 clove
- salt - 1 pinch
- black pepper - 1 pinch
- pickles - 4 pcs.
- cherry tomatoes - 4 pcs.
Method · 55 min
- Peel the potatoes, wash them well, and cut them into thin sticks. Pat them dry with kitchen paper, as this will help them fry more evenly and become more golden.
- Cut the chicken fillet into julienne strips of approximately equal thickness. Season with salt, pepper, and paprika, then leave for 10 minutes to absorb the flavors.
- Clean and chop the mushrooms into large pieces, and cut the onion into thin half-moons. It is best not to chop the vegetables too finely to maintain a nice texture in the finished dish.
- Heat the oil in a deep frying pan. Fry the potatoes in batches for 7-9 minutes, until golden and crispy. Remove to kitchen paper and sprinkle lightly with salt while still warm.
- Heat a little oil in a large frying pan and fry the chicken strips over high heat for 5-6 minutes, stirring frequently to brown evenly without drying out.
- Add the onion to the chicken and cook for another 3-4 minutes until softened and lightly caramelized. Then add the mushrooms and cook for another 6-7 minutes until the liquid has almost evaporated.
- In a small saucepan, melt the butter and add the finely chopped garlic. Fry for about 30 seconds, just enough to release the aroma without browning.
- Pour the cream into the butter and garlic, season with salt and pepper and simmer over low heat for 3-4 minutes. The sauce should become smooth and slightly thick, but remain tender.
- Add the prepared cream sauce to the chicken julienne with mushrooms and onions. Stir gently and cook for another 2 minutes to combine the flavors.
- Finally, the fries are added to the chicken or arranged on a plate as a base. If they are mixed in the pan, this is done immediately before serving to keep them appetizing.
- The dish is served warm, garnished with pickles, cherry tomatoes and a sprig of thyme. Chicken julienne with french fries and cream sauce goes well with a fresh salad or a slightly sour pickle.
- Leftovers can be stored in a sealed container in the refrigerator for up to 2 days. When reheating, it is best to use a pan over low heat, adding 1-2 tablespoons of water or cream.
