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Ciulama de Pui cu Ciuperci
Romanian Creamy Chicken and Mushroom Stew
A comforting and classic Romanian stew featuring tender pieces of chicken and earthy mushrooms in a rich, creamy sauce. This dish, known as Ciulama de Pui cu Ciuperci, is often served with mămăligă (polenta) and is a staple in Romanian home cooking.
🧂 Składniki
- 600 g Chicken breast or thighs, boneless and skinless
- 300 g Mushrooms (e.g., cremini or white)
- 1 medium Onion
- 3 Garlic cloves
- 2 tbsp All-purpose flour
- 40 g Butter
- 200 g Sour cream
- 400 ml Chicken broth or water
- 2 tbsp Fresh dill or parsley, chopped
- 2 tbsp Sunflower oil or other cooking oil
- to taste Salt
- to taste Black pepper
👨🍳 Instrukcje
- 1
Cut the chicken into bite-sized pieces. Clean and slice the mushrooms. Finely chop the onion and mince the garlic.
💡 Wskazówki profesjonalistów: Ensure all ingredients are prepped before you start cooking to make the process smoother. - 2
Heat the oil in a large skillet or pot over medium-high heat. Add the chicken pieces and sauté until browned on all sides. Remove the chicken from the skillet and set aside.
💡 Wskazówki profesjonalistów: Frying the chicken in batches can help ensure it browns properly rather than steaming. - 3
In the same skillet, add the butter and melt it over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Wskazówki profesjonalistów: Be careful not to burn the garlic, as it can turn bitter. - 4
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-8 minutes. Stir occasionally.
💡 Wskazówki profesjonalistów: Cooking the mushrooms until they brown adds a deeper, more intense flavor to the stew. - 5
Sprinkle the flour over the mushrooms and onions. Stir well and cook for 1-2 minutes to form a roux.
💡 Wskazówki profesjonalistów: Cooking the flour briefly helps to eliminate the raw flour taste. - 6
Gradually whisk in the chicken broth or water, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.
💡 Wskazówki profesjonalistów: Adding the liquid gradually and whisking continuously helps create a smooth sauce. - 7
Return the browned chicken to the skillet. Stir in the sour cream and season with salt and pepper to taste. Simmer gently for 5-10 minutes, or until the chicken is cooked through and the sauce is heated through. Do not boil after adding sour cream, as it may curdle.
💡 Wskazówki profesjonalistów: Low heat is crucial after adding sour cream to prevent it from splitting. - 8
Stir in the fresh chopped dill or parsley. Serve hot, traditionally with mămăligă (polenta).
💡 Wskazówki profesjonalistów: Garnish with extra fresh herbs for a vibrant finish.
💡 Wskazówki profesjonalistów
- ✓For a richer flavor, you can use chicken thighs instead of breast.
- ✓If you prefer a thicker sauce, you can add a little more flour or let the sauce simmer uncovered for a few extra minutes.
- ✓Some recipes include an egg yolk whisked with the sour cream for extra richness, but this can increase the risk of curdling if not tempered properly.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of paprika for a subtle color and flavor.
- For a more robust flavor, sauté a small diced carrot along with the onion.
- Serve with a side of pickled vegetables, a common accompaniment in Romanian cuisine.