Mushroom and chicken cocotte. French Classic: Cocote Egg

Modern assortment dishes, materials, accessories for the kitchen inspires those who love cooking for new creative experiments. Our article will tell you what a cocotte is. Perhaps this cute dish is not enough in your cooking arsenal?

In our country, it is not yet possible to call cocottes common. For traditional Russian cuisine, voluminous pot-bellied pots are more characteristic, in which a rather impressive set of components is placed. Kokotnitsa can be called a distant relative of our pot, because it is also designed for cooking portion dish, can be made of ceramic, suitable for oven use. But this type of dish has a number of features. Let's get to know them.

Originally from France

The name of these small ladles comes from the French language. It is associated with the word "cocotte" (as the French call a chicken). Researchers can't pinpoint exactly how they're connected. Domestic bird And kitchenware putting forward several versions. According to one of them, cocotte makers were originally intended for cooking chicken, and according to another - for baking eggs. Why such confusion? And because a lot of time has passed since the appearance of this dish - about three centuries.

Today this dish is very popular on historical homeland. Many French people have cocottes. What they are for, they know in others European countries, because cocotte eggs are today considered an integral part of Mediterranean cuisine.

special utensils

Let's figure out what a cocotte is. This dish is a small container cylindrical shape, usually with a handle or two. The volume of the cocotte maker is quite small - from 100 to 400 grams. It is not designed for a full portion, but for an additional dish in the form of an omelet to the main meal. You can cook in a cocotte maker and julienne.

direct assignment

To understand what cocotte is and how it is used, let us turn again to its history. Initially, the French cooked omelets from one egg in these pots. Cream, vegetables, seafood, herbs, meat and others were added to it. additional components. They tried to keep the yolk intact.

Today, you can use cocotte makers not only in the oven, but also in another modern technology, for example, a steamer. lovers diet cuisine set small cocotte makers in a pot of water to get healthy meals cooked in a water bath.

Types of cocottes

Speaking about what a cocotte is, it is worth paying attention to Special attention on the material that is used for the production of this dish. The most common cocottes are made of stainless steel and ceramics.

Advantages of cookware of stainless steel are its relatively low price, ease of use, durability.

Ceramic cocotte makers are more expensive, but look more decorative. Such dishes do not even need to be greased from the inside, the products will not stick to the walls anyway. Ceramics ensures uniform heating and preservation of all natural aromas and tastes of the product.

There are other varieties. Kokotnitsa can be made, for example, from silumin or glass-ceramic.

The volume of these vessels, as we already know, is small. Therefore, it is not worth buying them by the piece. It is better to immediately get a set that has enough items for the whole family.

How to cook classic cocotte

Those who are interested in cocotte makers probably do it not out of simple curiosity, but out of a desire to learn new recipes. You can cook various dishes in cocotte makers, but first you need to learn the basics.

So let's start with the simplest - cooking classic omelette. Even if you use ceramic molds, they can be greased butter. They do it for taste.

Crack one egg into each cocotte bowl. Do this very carefully, trying not to damage the yolk. Set the cocotton makers in a double boiler or in a saucepan of water (with a silicone mat underneath) and cook until the egg white is completely white and firm. The yolk should be slightly soft.

You can add any cheese, cream, sour cream, herbs to this dish.

Additional Ingredients for New Flavors

As in ancient times, today they also use all kinds of ingredients for cocotte. General principles We will consider cooking based on a recipe with mushrooms in a cocotte maker.

Cut mushrooms into slices or cubes. If you use mushrooms or oyster mushrooms, feel free to take raw ones. When cooking forest mushrooms be sure to boil them in advance, changing the broth. Per serving, you will need the amount of mushrooms comparable in volume to one medium champignon.

Fry the sliced ​​\u200b\u200bplates in butter until lightly browned. Put in cocottes. Gently pour raw eggs into each serving. Add a couple of tablespoons of cream on top.

You need to cook the dish in a preheated oven for about 20 minutes. Before serving, mushroom cocotte can be garnished with herbs, sesame seeds, and grated parmesan.

By the same principle, they prepare a treat with meat, ham, shrimp and sea cocktail, young seasonal vegetables. Cocotte is served in the same bowl in which it was cooked.

Julienne in cocottes

This dish is also from France. For its preparation, eggs are not needed, but cocotte makers will come in handy.

The julienne recipe involves the use of mushrooms, cream and cheese. Often boiled chicken meat is added to it. As in the case of cocot eggs, here you can also improvise with a huge list of products.

The julienne is prepared in the following way. First you need to fry mushrooms and onions in butter, then add pieces of boiled chicken fillet. When the food is sufficiently fried, and all the moisture released has boiled away, add cream or thick sour cream. After boiling, the filling is laid out in cocotte makers, generously sprinkled with cheese and baked for 10 minutes so that the cheese completely melts. It is customary to serve julienne hot, without shifting to another dish.

Alternative tableware

A person who is interested in cooking and knows what a cocotte is, a person cannot always find this dish for sale. It is not easy to find it in large cities.

You can cook cocotte eggs without cocotte makers. To do this, you need ordinary culinary foil. Cut it into squares, wrap around the bottom of the glass, giving the shape of a barrel. It is better to use several layers of foil. In such homemade cocotte makers, you can also cook a wonderful treat.

Suitable for this dish and cupcake molds, metal or silicone.

Many of those who have already discovered this cute dish speak very well of it. According to those who have mastered the technology, cocotte eggs can be a wonderful alternative to a boring omelette cooked traditional way. This dish is also very popular with children, who, as you know, have a passion for everything unusual. Little cocotte girls seem to the kids fabulous pots. By the way, you can cook in cocotte makers even for those kids who have just started to introduce chicken eggs on the menu.

Professional chefs note that this dish opens up new horizons for creativity. You can replenish the menu with new dishes at least weekly, offering guests options for cocotte eggs with various additions.

Nutritionists also respond well to this dish. According to them, baking, steaming and steaming are much healthier and safer than the usual frying. Products retain vitamins and microelements, their taste remains saturated, which eliminates the need for an abundance of seasonings and spices. Dishes prepared in cocotte makers are well digested, and due to the low fat content they do not harm the figure.

(he's just julienne)

This recipe was announced by me a long time ago; Here, I fulfill my promise and present to your attention the julienne that I used to do. Yes, I am aware that in fact this is not julienne, that it is soup, and mushrooms baked in white sauce are cocot. But the second, correct, name is not very popular with us, and everyone knows that julienne is something from mushrooms and cheese baked in the oven. Well, julienne is so julienned, I'll call him julienne here, then cocotte, maybe we won't get confused.

Whatever you call it, this dish is exceptionally tasty, even if you bring only mushrooms from the forest, and you won’t be able to catch a chicken. Cocotte of wild champignons or chanterelles is an unforgettable thing. Probably in combination with wild partridge or wild capercaillie it will be something amazing in general, but what to do - I never got these delicacies ...

We return to the prose of life - with purchased champignons and shop chicken it will also be very, very tasty. Guests will play the last cocotte in preference and offer a variety of services for the recipe. If one of them has a hunter uncle, join your efforts, let him bring wild mushrooms and partridge to you, and there will be a recipe on your part. Then tell me what happened.

MAIN PART
1 kg of mushrooms (any, as long as they are young and strong; nationality does not matter, even champignons, even mushrooms, even chanterelles, at least a little of all), 1 kg of chicken fillet (breast), 1 onion, butter

SAUCE
2-3 tbsp. l. flour, 500 g sour cream, 500 ml mushroom broth(or chicken, or a mixture), 150 g of cheese, black pepper, salt; you can have some herbs, dry parsley, or fresh dill, but quite a bit

The first thing I recommend you start with is to decide where you will get the half-liter of mushroom broth you need according to the recipe. Some irresponsible cooks extract this liquid from bouillon cubes, and they even say that the cocotte is very tasty. Well, what can I say... in purchased champignons maybe you can pour this cubic poison mixture. But adding this to chanterelles ... My hand does not rise. Better take a handful, just a handful of dry porcini mushrooms - this is not exotic, you can dry it yourself in the summer, you can buy it in a store. And take the bones from that chicken whose meat you are going to take for cocotte. And cook together in 1 liter of water, together with an onion (this is not the onion that is indicated in the recipe, but another one, we will fry it later), a couple of bay leaves and a few peppercorns. As a result, you will get a little more than 500 ml of excellent, rich, very delicious broth with which cocotte will be just magical.

If you already have mushroom broth (maybe you cooked just the day before mushroom soup) - you can buy chicken immediately in the form of a fillet and not fool around with bones and cooking broth. Then we go straight to the main part. We heat the butter in a frying pan (without fanaticism, it is only necessary that it melts and sizzles, and does not start to darken) and pour finely chopped onion into it. And we fry. You need to fry it for quite a long time, about 15 minutes, so that it becomes golden and begins to smell delicious. During the time it is fried, you need to have time to cut the mushrooms - they say it is best in thin strips, but for me - if only not large, but the taste of the straw will not differ from the cubes.

Chopped mushrooms are sent to the pan to the fried onions, where their joint frying begins. First, the mushrooms will give juice, a lot of juice (unless it's chanterelles - they almost don't give juice). Then, as you fry, the juice will evaporate, and gradually you will get instead of a huge year raw mushrooms quite a moderate pile of mushrooms well-done, golden and shiny. Pour them into a pan, Teflon or stainless steel (only not enameled! You suffer - then the sauce will stick to it worse than hairpins to tar in summer), and now you need to fry the chicken in the same pan. More precisely, finely-finely chopped pieces of chicken fillet. Yes, both mushrooms and chicken in the process of frying would be nice to add a little salt, pepper and sprinkle with some of your favorite herbs. For example, I really like dry parsley and fresh cilantro. Ioanna Khmelevskaya would certainly pour marjoram here. My dad adds fresh dill and mustard seeds.

It is quite likely that all the mushrooms or the whole chicken will not fit into your pan - this is especially true for mushrooms, a kilo of fresh finely chopped champignons takes up a lot of space. It's okay: fry half the mushrooms with onions, and then the rest - just in oil. All the same, everything will be mixed in the pan later.

By the time you have overcooked all the mushrooms and all the chicken, the broth will definitely be cooked. Strain exactly 500 ml for yourself (cooked dry mushrooms can be cut and added to cocotte, or you can leave it and cook the next day from the remains of mushroom broth, chicken and these same mushrooms great soup). Lightly fry the flour in a frying pan (a couple of minutes so that it becomes a little creamy - while it must be constantly stirred, otherwise the top will remain white and the bottom will turn brown), let it cool and pour it into a slightly cooled, up to 50 degrees, broth. There is no need to hurry: if you pour hot flour into boiling water, it will boil and go lumpy. A very warm broth + warm flour = a homogeneous solution.

Pour the flour solution in the broth into a saucepan with mushrooms and chicken. Stir and put on a quiet fire - let it heat up. It will warm up quickly: the mushrooms did not have time to cool down, the broth was also warm, so in a few minutes all this mass will begin to thicken. As soon as this happens, pour sour cream into the pan, heat it up a little more and then you need to try whether there is enough salt, whether you need more pepper, or herbs, or something else. Once you get to perfect taste, pour half of the grated on coarse grater cheese and stir again. Everything, the cheese in this hot mass will immediately melt, and, in principle, the dish is ready. It is very tasty to eat already starting from this stage: in 2 cases out of 3 they don’t let me bring the matter to baking - “why waste time”. Another question is that such a cocotte is suitable only for intra-family consumption, for festive table a saucepan with a ladle does not look very elegant ... So if you want a beautiful cocotte, you have to bake it.

It is necessary to bake in a medium-sized dish, 150-200 ml. I don’t know why, but it’s so much tastier than if you bake it right away in great shape for 1-2 liters. And for some reason, it tastes better in ceramic cocotte makers than metal ones. It is elementary to bake a cocotte: arrange it in cocotte bowls, sprinkle with the remaining cheese and put in the oven until the cheese is melted and browned, that's all. In this sense, cocotte is very convenient for a holiday: you can make it in advance before the previous stage, put the pan in the refrigerator and get it only when guests arrive. Unfolding does not take much time, and baking takes place without your participation at all. If the guests are late, it doesn’t matter either, turn off the oven and the cocotte will stand there warm for at least an hour, waiting for the very last late guest.

The most difficult thing in this whole scheme is to save delicious pan. Because such a julienne-cocotte goes well even from the refrigerator. And the chance to catch a husband and son racing to eat delicious mushrooms from the pan, and then treat guests with grated cheese sandwiches, is far from zero ... That's why I give such a huge amount of food in the recipe, so that even in the event of a spontaneous night raid there was something left in the fridge in the pan.

what is cocot

1. hot snack
2. For the recipe you will need:
   - chicken, turkey (boiled meat) - 400g
   - mushrooms (well boiled) - 300g
   - sour cream - 300g
   - onion - 2 pcs.
   - white wine - 1/2 cup
   - butter - 50g
   - flour - 1 tbsp. l.
   - parmesan (grated) - to taste
   - salt, pepper - to taste.

   Finely chopped onion sautéed in oil until golden color, add finely chopped mushrooms and poultry meat, add flour, fry, pour in wine, put sour cream, salt and pepper. Put out. Divide among cocotte makers, sprinkle with parmesan and lightly bake.

3. Kokot obscene Slovak vocabulary!
4. Julien is not a French male name. This is an exquisite dish of the cuisine of the same name. From chicken or mushrooms, or even with everything together at once! Another name for this fine dining cocot. In whose honor the refractory pots with a handle (for making hot snacks) cocotte makers were named.

   Hot appetizer Kokot
   chopped dill greens - 4 tbsp. spoons
   freshly ground black pepper
   butter - 1 tbsp. spoon
   egg - 4 pcs.
   thick cream - 4-6 tbsp. spoons
   smoked salmon - 150 g
   Preheat the oven to 170 C. Cut the salmon into strips. Sprinkle with dill and pepper. Butter 4 soufflé tins, place the salmon. Pour an egg into each mold, adding 3-5 teaspoons first heavy cream. Place molds in a frypot half full hot water. Bake the snack in the oven for 10 minutes until ready. egg white, but the yolk should remain liquid. Garnish with dill and serve immediately.

   V a r and a ts and i: This appetizer can be prepared different ways. Instead of salmon and dill, you can cook the following basics:
   - Mushroom slices fried in butter.
   - Canned asparagus shoots.
   - anchovy fillet and 1 teaspoon lightly fried onion.
   - Spinach leaves fried in butter and seasoned with 1 tablespoon of nutmeg.
   - a tablespoon of mushrooms in white sauce.

   Cocote eggs with champignons.

   Berm: 1 2 eggs, 1 tea cup finely chopped fresh or frozen mushrooms, (in original recipe 1 egg and 1 mushroom per serving), small onion or shallot, heavy cream, cheese, ground crackers, butter. You will also need 1-2 teaspoons of flour, salt and ground black pepper to taste.
   Finely chop the onion, brown it in butter and add the mushrooms. Simmer everything together until the mushrooms are ready, add flour, stir and fry a little more. Pour in 5-6 tablespoons of cream, stir, salt and pepper to taste and remove from heat. We rub the cheese on a fine trke and mix with ground crackers in the ratio of 1 tablespoon of cheese to 1 teaspoon of ground crackers. Lubricate the cocotte maker with butter (she is also a julienne) and put it in unprepared mushrooms. We release eggs on mushrooms. Sprinkle with breadcrumbs and cheese mixture (I forgot to take a picture, but I think everything is clear) and bake in the oven until golden brown.

   Turkey breast cocot
   1 fillet of turkey breast
   3 medium potatoes
   wheat flour 2 tbsp. l.
   75 g macadamia oil
   1 tsp dried thyme
   salt, white pepper
   onion 1 onion
   garlic 1 clove
   8 sun-dried tomatoes
   Peel potatoes, chop coarsely and boil in boiling salted water for 56 minutes. Drain in a colander, let cool. Lightly beat the turkey fillet, cut thinly across the grain, transfer to a large bowl, add thyme, flour and 1 tbsp. l. macadamia oil, season to taste with salt and white pepper, add 2 tbsp. l. warm water, mix, leave for 10 minutes. Peel onion and garlic, finely chop. Heat macadamia oil in a frying pan, reduce heat to medium, add onion and garlic. Cook, stirring occasionally, until the onion is translucent and soft. Add potatoes, stir and remove from heat. Put a thin layer of onion and potatoes on the bottom of 4 suitable kokotnitsa on the bottom, chopped turkey on top (before that, mix it well with the marinade). Cover the molds with foil. Bake in the oven at 220C for 10 minutes. Then remove the foil and cook for another 5 minutes. Serve hot, sprinkled with chopped sun-dried tomatoes.

5. Kokot is julienne in the common people. It is prepared from everything in the world, adding cream sauce and baking with cheese in special containers, they were called cocottes.
6. Another name for julienne.
   Refractory "pots" for him are cocottes.

Deprived for a while of the diet of many of the usual breakfasts with fruits, cottage cheese, granola, muffins, she fell in love with eating an egg for breakfast. And so that it does not become boring, I cook different dishes based on it. Recently I showed you a variation on a classic theme. Today I will show this dish the way I see it most often on the pages of French magazines.

Cocote egg is an egg on a pillow of cream fresh with the addition of various fillings or without them, baked in the oven in cocottes or ramekins in a water bath. Of the toppings, cheese, herbs and ham are the most popular, but in fact the choice here is limited only by your imagination - onions, all kinds of greens, tomatoes, eggplants, peas .... I chose the ham option and here, I confess, in honor of March 8, I retreated from diets.

To prepare four servings, we need:
4 eggs
4 tbsp sour cream
some fresh herbs (I have basil)
a couple slices of ham
a little bit of cheese,
black pepper,
nutmeg.

1. Three cheese on a grater (I found it only in slices, so I cut it).

2. Cut the ham into cubes.

3. We cut greens arbitrarily.

4. Put a tablespoon of sour cream into each cocotte bowl.

5. Add greens and mix lightly.

6. Pour ham on sour cream.

7. Sprinkle black pepper on top.

8. Break the egg on top, sprinkle with cheese. As a finishing touch, three nutmegs.

Option 1. Bake in a water bath in a preheated oven for 8-12 minutes.

Option 2. Cook for a couple of 5-7 minutes.

Option 3. Cook in the microwave at the highest power for 1 minute.

Today I want to offer you another option for a delicious and hearty breakfast, which will become great alternative our usual scrambled eggs.

The French love to turn even a simple dish into a festive one. Cocote eggs are eggs cooked in the oven in special cocotte makers or in ceramic refractory baking molds. Forms with eggs are placed in a larger form with hot water and sent to the oven. As a result, we get a barely set protein and a soft yolk.

In molds, in addition to eggs, you can put various additives: mushrooms fried with onions, vegetables, sausages, bacon. I suggest a variant of cocotte eggs with vegetables and bacon. You can also use two eggs per serving. I have small molds, so my option is one egg.

So, let's prepare the products according to the list.

Lubricate ceramic molds for baking inside with butter. Throw in some shredded bacon.

Cherry tomatoes cut into slices, and bell pepper- small stripes. Arrange vegetables in molds.

Carefully crack one egg into the mold. Top with a whole cherry tomato.

Add a little cream - a teaspoon will be enough, sprinkle with grated cheese, salt and a mixture of peppers. My cheese was very salty, I did not add salt.

We place the molds in a larger heat-resistant form and pour boiling water into big shape enough to cover small molds to the level of the eggs.

We send the form to the oven preheated to 150 degrees C for 12-15 minutes. The time depends on the oven, the main thing is to notice in time how the protein seizes. While the eggs are cooking, prepare the croutons, as they go very well with the cocotte eggs. Serve ready eggs cocotte right in the mold, sprinkled with green onions.

Carefully scoop some eggs and vegetables with a piece of toast and enjoy incredible taste cocote eggs. Bon appetit!