Baked creamy mushroom and chicken ragout with cheese (Zhulyen)

1. Cut the chicken breast into small strips, slice the mushrooms thinly and finely chop the onion; preheat the oven to 200 °C.

2. In a frying pan, fry the chicken strips in half the butter for 4-5 minutes until they turn white, then lift out.

3. Sweat the onion in the remaining butter for 3 minutes, add the mushrooms and fry over high heat until their liquid evaporates and they brown lightly (about 8 minutes).

4. Sprinkle with the flour, stir for 1 minute, then add the sour cream and cream; return the chicken, season with salt and pepper and cook for 2-3 minutes until creamy and thick.

5. Divide the ragout between small ovenproof dishes (cocottes), sprinkle with the grated cheese and bake for 10-12 minutes until golden and bubbling.

6. Serve piping hot in the dishes, with toast.

Tip: Despite the name, which comes from the French "julienne", this is a typical Russian festive starter; restaurants serve it in small metal cocottes with a handle.