👨‍🍳 Instructions

1. 1

   Cut the chicken into bite-sized pieces. Clean and slice the mushrooms. Finely chop the onion and mince the garlic.

   💡 Tip: Ensure all ingredients are prepped before you start cooking to make the process smoother.
2. 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.

   💡 Tip: Frying the chicken in batches can help ensure it browns properly rather than steaming.
3. 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.

   💡 Tip: Be careful not to burn the garlic, as it can turn bitter.
4. 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.

   💡 Tip: Cooking the mushrooms until they brown adds a deeper, more intense flavor to the stew.
5. 5

   Sprinkle the flour over the mushrooms and onions. Stir well and cook for 1-2 minutes to form a roux.

   💡 Tip: Cooking the flour briefly helps to eliminate the raw flour taste.
6. 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.

   💡 Tip: Adding the liquid gradually and whisking continuously helps create a smooth sauce.
7. 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.

   💡 Tip: Low heat is crucial after adding sour cream to prevent it from splitting.
8. 8

   Stir in the fresh chopped dill or parsley. Serve hot, traditionally with mămăligă (polenta).

   💡 Tip: Garnish with extra fresh herbs for a vibrant finish.