Chicken ciulama with parsley and polenta

Ingredients

• 700 g chicken breast
• 1500 ml water
• 1 teaspoon salt
• 1 medium potato (150 g)
• 1 medium white onion (150 g)
• 1 bell pepper (150 g)
• 1 carrot (100 g)
• 1/2 teaspoon Delikat
• 30 ml oil
• 30 g flour
• 15 g fresh parsley
• 800 g warm polenta

Preparation

1. Pat the chicken breast dry with paper towels. Put it in a pot with 1500 ml water and 1 teaspoon salt, bring the water to a boil and skim off the foam. 2. Add the potato, onion, bell pepper and carrot, roughly chopped, then the Delikat. Boil everything for 25 minutes, until the chicken is cooked through. 3. Strain the broth into a bowl and set it aside. Take out the breast and cut it into strips. 4. Heat 30 ml oil in a saucepan and brown the flour for 2 minutes, until golden. 5. Gradually pour up to 1300 ml broth over the flour, stirring constantly. Cook for 8 minutes, until the sauce thickens; keep the remaining broth. 6. Add the chicken strips to the sauce and let the ciulama boil for 3 minutes, until bubbling. Turn off the heat, sprinkle with parsley and serve with the warm polenta.