Chicken stew with mushrooms and polenta

Name: Chicken stew with mushrooms and polenta - Marioara F.
Ingredients: 6 boneless chicken thighs or one breast; 10 small mushrooms; 1 small carrot; one onion; celery; 1 cup of flour; a little butter or oil; a cup of milk or cream; salt; pepper; parsley. POLENTA for 2 people: 1 tablespoon of butter or oil; 750 ml of water; 6 tablespoons of cornmeal; salt.

Meat - Chicken stew with mushrooms and polenta by Marioara F. - Recipia

Chicken ciulama with mushrooms and polenta is the kind of dish I make when I want something warm and hearty, without too many complications in the kitchen. You don't need to stress about complicated techniques – everything is quite straightforward, with ingredients I usually have on hand. It doesn't look spectacular, but it's exactly the kind of dish you appreciate more on the second serving. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 10 minutes Servings: 4 Difficulty: easy to medium Recipe type: home-cooked, main dish Ingredients For ciulama: - 6 boneless chicken thighs (or one chicken breast) - 10 small mushrooms - 1 small carrot - 1 onion - a bit of celery (about half a small root) - 1 cup flour - 2 liters water - salt - pepper - butter (or 3 tablespoons of oil) - 1 cup milk or cream (optional, for a lighter color) - parsley (for serving) For polenta (2 large servings): - 750 ml water - 6 tablespoons cornmeal - 1 tablespoon butter or oil - salt Preparation method 1. Boil 2 liters of water in a large pot. When the water starts to boil, add the chicken, a bit of salt, and skim off the foam several times. 2. Once no more foam appears on the surface, add the vegetables: the peeled carrot cut in half, the whole onion, and the piece of celery. If you want, you can cut the vegetables larger to remove them easily later. 3. Let everything boil until the chicken is well cooked – about 40-45 minutes on low heat, covered. 4. Remove the chicken and vegetables onto a cutting board. Cut the chicken into smaller pieces, and the mushrooms (if they are very small, you can leave them whole). Slice the carrot into rounds. You can discard the onion and celery or keep them, depending on your preference. 5. Strain the remaining broth into a separate pot – you will use it for the ciulama sauce. 6. In a saucepan, put a piece of butter or 3 tablespoons of oil over low heat. When it's heated, add the flour and stir continuously to avoid browning too much. 7. Using a ladle, start gradually adding the hot broth (the one in which the chicken was boiled). After each ladle, mix well with a whisk to avoid lumps. I usually end up using 13-15 ladles until the sauce reaches a thick consistency, like a softer pudding. 8. When the sauce is thickened, add salt, pepper, then add the cut chicken, mushrooms, and (if you want) the sliced carrots. 9. If you want the sauce to be lighter in color, pour in a cup of milk or cream, mixing well. 10. Let everything simmer on low heat for another 15 minutes to combine the flavors. Taste for salt and pepper towards the end. 11. Finally, you can add chopped parsley to taste. The polenta is made in parallel: 1. In a small pot, bring the water with salt and the tablespoon of butter or oil to a boil. 2. When the water is heated (but not boiling), add 3 tablespoons of cornmeal, stirring well with a whisk to avoid lumps. 3. After 5-7 minutes, gradually add the remaining cornmeal, stirring often. 4. Let the polenta simmer on low heat for 7-8 minutes until it thickens and starts to pull away from the edges. It’s done when it doesn’t stick to the spoon or pot. Why I make the recipe often I return to chicken ciulama with mushrooms quite often because it doesn’t require complicated ingredients, it can be easily adapted, and it works really well when I need a hearty meal for several people. It also reheats well, and if I make fresh polenta, it’s just what I need after a long day. Tips and variations Tips - Don’t rush with the flour – if you add it too quickly to the hot broth, it can create lumps. The whisk helps a lot. - If you feel the sauce is too thick, add a bit more broth. - If you want a creamier ciulama, add cream towards the end, but don’t boil it too much. Substitutions - You can use chicken breast instead of thighs, but thighs turn out more tender. - For a richer flavor, try butter instead of oil in the sauce. Variations - If you like, you can also add a little crushed garlic when adding the chicken to the sauce. - For a vegetarian version, omit the chicken and use only mushrooms, carrot, and celery, with vegetable broth. Serving ideas - I prefer it with plenty of warm polenta and chopped parsley on top. It also goes well with simple pickles. Frequently asked questions 1. Can I use canned mushrooms? Yes, but drain them well and rinse them a bit. Fresh mushrooms have a better flavor, but it works this way too. 2. Can I make ciulama without flour? Flour is the base of the sauce, and it’s not easy to replace it in the classic version. If you want, you can try cornstarch, but the texture will be different. 3. Can ciulama be frozen? Ciulama with flour doesn’t freeze well; the sauce can separate upon thawing. It’s better to keep it in the fridge and consume it within 2 days. 4. What kind of cream can I use? Any cooking cream, even fermented cream if you want a tangy flavor. 5. Can I make ciulama without onion? You can omit the onion if you don’t want it, but it gives a good base flavor to the broth. Nutritional values Estimate for one serving (with polenta): approximately 450 kcal. Protein: 25-30g, fat 15-18g, carbohydrates 45-50g. Values vary depending on the type of meat used and how much butter/oil you add. Cream can slightly increase the total calories. Storage and reheating Ciulama should be kept in the fridge, covered, and is best consumed within 1-2 days. When reheating on low heat, stir constantly, and possibly add a little water or milk if it has thickened too much. Polenta dries out quickly, so it’s best to make it fresh or reheat it in steam.

Chicken stew with mushrooms and polenta

Tags

Categories