Chicken stew with mushrooms and polenta

Name: Chicken stew with mushrooms and polenta - Atena D.
Ingredients: 6 chicken wings; about 150; 200 g raw champignon mushrooms; one small onion or half; one whole carrot; 1; 2 cloves of garlic; 150 g thick sour cream; salt; pepper; fresh parsley; 2 tablespoons flour or cornstarch; polenta

Meat - Chicken stew with mushrooms and polenta by Atena D. - Recipia

Chicken and Mushroom Ciulama with Polenta Who doesn't remember the unmistakable aroma of chicken ciulama, a dish that invites us to family meals and reminds us of warm moments spent with loved ones? This traditional recipe, full of flavor, is about comfort and joy, a true feast that can quickly become a favorite at any meal. Let's see together how we can recreate this delight, step by step. Preparation time: 15 minutes Cooking time: 50 minutes Total time: 1 hour 5 minutes Number of servings: 4 Ingredients: - 6 chicken wings (approximately 600 g) - 150-200 g fresh champignon mushrooms - 1 small onion or ½ of a medium one - 1 whole carrot - 2-3 cloves of garlic - 150 g thick sour cream - 2 tablespoons of flour or cornstarch - Olive oil - Salt and pepper, to taste - Oregano, to preference - Fresh chopped parsley, for garnish - Polenta (optional, but recommended) Preparation: 1. Preparing the chicken wings: Start by washing the chicken wings well. If you prefer, you can also use other parts of the chicken, but make sure they are white meat. I chose wings for their juicy texture. After washing, cut the wings in half, removing the shriveled tips, which will not add value to the dish. 2. Searing the wings: Heat a pan over medium heat and sear the wings without oil, to seal in their juices and achieve a lightly browned crust. This step will intensify the flavor of the meat. Once they have a nice color, remove them and set aside. 3. Cooking the vegetables: In the same pan, add a little olive oil and the garlic cloves cut in half. Let them fry until golden, then remove them to avoid a too strong taste. Add the finely chopped onion and let it soften slightly, stirring occasionally. 4. Adding the main ingredients: Return the wings to the pan, along with the sliced mushrooms. Cover the pan and let them cook together for 5-7 minutes, so the flavors can blend. 5. Boiling: Add enough water to cover the meat (ideally use broth for an even richer taste). Introduce a whole carrot, which will add sweetness and flavor. Season with salt and a little oregano. It is important to check the water level during cooking, adding a little if it decreases too much. Let it boil for about 30 minutes, until the chicken is tender. 6. Preparing the sauce: Once the meat is boiled, remove the carrot (for those who do not want it in the dish) and prepare the sauce. Mix the flour or cornstarch with a little water until it becomes a smooth paste. Add the sour cream and mix well. Thin with a little water from the pot, stirring constantly to prevent lumps from forming. 7. Finalizing the ciulama: Pour the sour cream and flour mixture into the pot, stirring continuously, to obtain a creamy and uniform sauce. Let it boil for a few minutes, until the sauce thickens slightly. Turn off the heat and sprinkle the chopped parsley on top. 8. Preparing the polenta: While the ciulama cools slightly, you can prepare the polenta. Boil water with salt, gradually add the cornmeal, stirring continuously to avoid lumps. When the polenta becomes creamy, you can add a cube of butter and a little melted cheese or mozzarella, for extra flavor. Serving suggestions: Serve the chicken and mushroom ciulama warm, alongside slightly buttery polenta. This combination is a true culinary indulgence, perfect for a family meal. You can also add pickles for a delicious contrast. Variations and tips: If you want to bring a note of originality, you can experiment with different types of mushrooms or even add bell peppers for a more intense flavor. You can also replace the sour cream with Greek yogurt for a lighter, yet equally tasty version. Nutritional benefits: The dish is rich in protein due to the chicken, while the mushrooms provide a good amount of fiber and vitamins. Polenta, being a source of carbohydrates, offers energy. Frequently asked questions: 1. Can I use other parts of the chicken? Yes, ciulama can also be made with chicken breast or thighs, but make sure to use white meat. 2. Is it possible to make this recipe vegetarian? Sure! You can replace the chicken with tofu or seitan and use vegetable broth. 3. What other side dishes can I serve alongside? Besides polenta, you can opt for mashed potatoes or steamed vegetables. So now that you have all the necessary information, all that's left is to start cooking! Enjoy every step and savor the final result of this traditional recipe, full of warmth and love. Bon appétit!

Chicken stew with mushrooms and polenta

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