Ciulama, Romanian chicken and mushroom stew

Ingredients

• 500 g chicken breast
• 500 g boneless chicken thighs
• 50 ml olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 large yellow onion (200 g)
• 100 g butter
• 5 garlic cloves
• 250 g white button mushrooms
• 250 g brown button mushrooms
• 2 bay leaves
• 250 ml milk
• 2 tablespoons flour
• 1/4 teaspoon ground nutmeg
• 15 g fresh dill
• 2-3 basil leaves

Preparation

1. Pat the breast and thighs dry with paper towels, then cut them into pieces about 3 cm across. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Heat the oil in a wok and brown the chicken in batches for 10 minutes, turning the pieces until browned on all sides. Transfer to a dish. 3. In the same wok, using the remaining oil, cook the thinly sliced onion for 5 minutes, until translucent. Add 40 g butter and the 2 sliced garlic cloves; stir for 1 minute, until fragrant. 4. Add the washed and well-drained mushrooms, with the caps quartered and the stems halved. Stir over medium heat for 2 minutes, then cover the wok and leave for 10 minutes, until softened and their juices have come out. 5. Return the chicken to the wok and add the bay leaves. Cook everything together for 10 minutes, until the chicken pieces are cooked through in the center. 6. Heat the milk in a small saucepan for 2 minutes, until hot but not boiling. In another pan, melt 60 g butter, stir in the flour and gradually add the hot milk, stirring; cook for 4 minutes, until you have a smooth, thick sauce. 7. Pour the sauce into the wok and add 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Stir and leave the ciulama to simmer gently for 5 minutes, until thickened. Add the chopped dill, basil and the 3 grated garlic cloves.