Greek Julienne

A spicy hot chicken appetizer with olives and cheese in a sour cream sauce. Julienne is baked in cocotte pots, but if you do not have such kitchen utensils, there is no problem. This recipe will help you easily get out of this situation and cook Greek julienne, for example, in ceramic heat-proof bowls.

Cook: 1 hr

Servings: 5

Ingredients

Directions

Pour the chicken fillet with cold water. Put the pot on high heat, bring to a boil, and skim the scum. Reduce the heat to medium and cook the chicken until done (for about 40 minutes).
Cut the olives into pieces.
Cut the cooked chicken meat either into dice or strips.
Cut the onion into thin slices.
Put 20 g of butter in a heated frying pan. Stir-fry the prepared onions slightly over high heat until transparent (for 1-2 minutes).
Add the olives to the fried onions and heat a little (for one minute).
Add the chicken to the pan and fry slightly (for 2 minutes).
Fry the flour in a dry frying pan. Add the remaining butter.
Mix the flour with the butter and add the sour cream. Bring to a boil stiring occasionally. Salt and pepper, and simmer the sour cream sauce for 2-3 minutes.
Grate the cheese on a coarse grater.
Turn on the oven and preheat up to 180 degrees. Place the mixture of chicken, onions, and olives into cocotte or suitable dishes which can be placed in the oven. Do not fill them to the top.
Pour the chicken with onions and olives with the prepared sour cream sauce.
Sprinkle the tops with the grated cheese.
Cook the chicken in sour cream in the oven for 15 minutes at 180 degrees.
Sprinkle the hot chicken julienne with chopped fresh herbs and serve it in the same dish in which it was cooked.

Enjoy your meal!

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