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Pui cu Smântână și Mămăligă
Chicken with Sour Cream and Polenta
A comforting Romanian dish featuring tender chicken cooked in a rich sour cream sauce, traditionally served with creamy mămăligă (polenta). This recipe focuses on a simple yet flavorful preparation, highlighting the creamy texture of the sauce and the hearty accompaniment of polenta.
🧂 Ingrédients
- 800 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 200 ml Chicken broth
- 300 g Sour cream
- 2 tbsp Flour
- 2 tbsp Dill(fresh, chopped)
- to taste Salt
- to taste Black pepper
- 200 g Cornmeal(for mămăligă)
- 800 ml Water(for mămăligă)
- 50 g Butter(for mămăligă)
- to taste Salt(for mămăligă)
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 2
Add chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes.
💡 Conseils de pro: Scrape up any browned bits from the bottom of the pot. - 3
Add minced garlic and cook for another minute until fragrant.
- 4
Sprinkle flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to toast the flour.
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
💡 Conseils de pro: Use a whisk for a smooth sauce. - 6
Return the browned chicken to the pot. Cover and reduce heat to low. Simmer for 30-35 minutes, or until the chicken is cooked through and tender.
- 7
While the chicken simmers, prepare the mămăligă. Bring water and salt to a boil in a medium saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
💡 Conseils de pro: Add salt to the water before the cornmeal. - 8
Reduce heat to low and continue to cook, stirring frequently, for about 20-25 minutes, or until the mămăligă is thick and creamy.
💡 Conseils de pro: Stirring is crucial to achieve a smooth texture. - 9
Stir in the butter and salt to taste for the mămăligă. Keep warm.
💡 Conseils de pro: A wooden spoon is ideal for stirring mămăligă. - 10
Once the chicken is cooked, stir the sour cream and chopped dill into the sauce. Heat gently for a few minutes, but do not boil, to avoid curdling the sour cream.
💡 Conseils de pro: Warm the sour cream slightly before adding to prevent shock. - 11
Adjust seasoning with salt and pepper if needed. Serve the chicken with sour cream sauce over a generous portion of mămăligă.
💡 Conseils de pro
- ✓Using bone-in, skin-on chicken thighs adds more flavor and moisture to the dish.
- ✓Don't boil the sauce after adding sour cream, as it can curdle.
- ✓For a richer mămăligă, you can add a bit of cheese or extra butter.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add mushrooms along with the onions for an earthy flavor.
- Incorporate a pinch of paprika for a subtle color and taste.
- Serve with a side of pickled vegetables for a tangy contrast.