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Classic Romanian Chicken and Mushroom Ciulama (Tender Chicken in Velvety Sour Cream Sauce with Polenta)
The comforting velvety white stew of Romanian tradition: tender chicken simmered in clear broth, tossed with butter-browned mushrooms in a rich sour cream velouté, served with steaming polenta.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Boneless chicken thighs or breast, cut into chunks600 g
- Fresh button mushrooms, sliced300 g
- Butter50 g
- All-purpose wheat flour40 g
- Warm chicken broth400 ml
- Heavy sour cream150 g
- Cornmeal for polenta250 g
- Salt1 tsp
Preparation Steps
1
Poach chicken pieces in salted water for 20 minutes until tender, reserving the flavored broth.
20 min timer
2
In a deep pan, melt 20 g butter and sauté mushrooms for 5-6 minutes until golden. Set aside.
6 min timer
3
In the same pan, melt remaining 30 g butter, add flour for 1 minute without browning, then gradually whisk in warm chicken broth until silky and lump-free.
4 min timer
4
Stir in sour cream, cooked chicken, and sautéed mushrooms. Simmer over low heat for 5 minutes to marry flavors. Season with salt and white pepper; serve with hot polenta.
5 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
