Chicken stew with mushrooms

Name: Chicken stew with mushrooms - Veta J.
Ingredients: 1 kg thighs 400 g mushrooms 400 g sour cream 1 tablespoon marjoram 3 green onions 4 cloves of garlic 1 egg flour salt pepper

Meat - Chicken stew with mushrooms by Veta J. - Recipia

Chicken and Mushroom Ciulama is made from browned thighs, onions, garlic, and a sauce thickened with flour, egg, and sour cream. The meat is then simmered with the onions and marjoram, while the mushrooms are added later to keep them visible in the sauce. Finally, parsley and celery leaves add freshness to the dish. It’s a simple recipe, but it requires constant stirring when adding the roux to ensure the sauce remains smooth. Quick Info Total time: not specified in the original recipe. Preparation includes browning the meat, sautéing the onions, at least 15 minutes of simmering, and the time needed for cooking the mushrooms and thickening the sauce. Preparation time: not specified. Cooking time: at least 15 minutes after the liquid starts boiling, then until the mushrooms are cooked. Servings: the number is not specified; the quantity is suitable for multiple servings. Difficulty: easy to medium. Recipe type: main dish, chicken and mushroom ciulama. Ingredients 1 kg chicken thighs 400 g mushrooms 400 g sour cream 1 tablespoon marjoram 3 green onions 4 garlic cloves 1 egg Flour, for the roux A little water, for the roux A little oil, for browning the thighs Salt Pepper Parsley, for serving Celery leaves, optional, if mixed with the parsley Instructions 1. Prepare the thighs Cut the thighs in half if they are not already portioned. Season them with salt and pepper on all sides. Heat a little oil in a pan and brown the thighs. They do not need to be fully cooked at this stage; the important thing is to get color on the outside. Once browned, set them aside until the onions are ready. 2. Sauté the onions and garlic In another pan, add the green onions and sauté until they become translucent. The onions should soften without burning. Add the minced garlic and sauté a little longer with the onions. The garlic is added after the onions have softened, as it requires less time and can burn easily. 3. Simmer the meat with the onions Place the onions and garlic over the browned thighs. Add the tablespoon of marjoram and 3 cups of water. Allow the mixture to come to a boil. Once it starts boiling, simmer the meat for 15 minutes. At this stage, the thighs begin to tenderize, and the water absorbs the flavors from the meat, onions, and marjoram. 4. Add the mushrooms Clean the mushrooms and slice them. Add them to the pan after the 15 minutes of simmering. Continue cooking until the mushrooms are done. The exact time is not mentioned in the original recipe, so watch their texture and don’t move to the next step until they are tender. 5. Prepare the roux In a bowl, mix the flour with water to achieve a fluid consistency. Add the beaten egg with salt and pepper, then incorporate the sour cream. The amount of flour and water is not specified in the original recipe, so the roux should be prepared to a suitable consistency to be gradually poured into the sauce. It’s important that there are no lumps before adding it to the pan. 6. Thicken the sauce Lower the heat to minimum and pour the roux over the meat and mushrooms, stirring continuously. Stirring is important at this point because the sauce thickens quickly from the flour and needs to be distributed evenly. When the ciulama comes to a boil again, taste and adjust the salt and pepper. Do not let the dish boil vigorously after adding the sour cream, egg, and flour; low heat helps the sauce thicken without sticking. 7. Add the greens Finally, sprinkle with chopped parsley. A mixture of parsley and celery leaves can also be used, as mentioned in the original recipe. Why I make this recipe often Chicken and mushroom ciulama is practical when you want a hearty main dish made in one sauce base. The thighs remain flavorful, and the mushrooms add texture without needing many ingredients. Plus, the steps are easy to follow: brown the meat, prepare the onions, simmer, then thicken the sauce at the end. I also like that the flavor can be easily adjusted with salt, pepper, and greens. The marjoram is distinctly present in the sauce but does not overpower the taste of the chicken and mushrooms. Tips and Variations Tips Browning the thighs before simmering allows them to have more flavor and a nice color in the final dish. The onions should only become translucent. If they brown too much, they can change the flavor of the sauce. Garlic is added after the onions have softened and is cooked for a short time. It burns quickly, and burnt garlic can give a bitter taste. Reduce the heat to minimum before adding the roux. Pour it gradually and stir continuously. Salt should be adjusted at the end, after the sauce has thickened. The sour cream and the amount of water can change the salty impression during cooking. Substitutions Green onions can be used as specified in the recipe. If using celery leaves with parsley, they should be added at the end for flavor. For the greens, you can use only parsley if you don’t have celery leaves. The original recipe mentions celery leaves as part of the mixture used, not as a separate mandatory ingredient. The amount of flour is not indicated, so it can be adjusted according to how thick you want the sauce. However, it should be added with water and mixed well before being put in the pan. Variations The mushrooms can be sliced thinner or thicker, depending on the desired texture. It’s important to add them after the first 15 minutes of simmering, according to the recipe steps. For a less thick sauce, use less flour in the roux. For a thicker ciulama, the amount of flour can be gradually increased without changing the other ingredients. You can use plain parsley at the end or the combination of parsley and celery leaves mentioned in the recipe. Serving Ideas Ciulama is served hot as a main dish, with pieces of meat and mushrooms covered in sauce. The recipe does not specify a particular side dish, so it can be served simply on a plate without modification. If you want to keep the dish as close to the original as possible, just sprinkle it with greens and serve immediately after the sauce has thickened. Frequently Asked Questions 1. Can I use bone-in chicken thighs? Yes. The recipe is formulated for thighs without specifying whether they are bone-in or boneless. If the thighs have bones, the cooking time may be longer than for boneless ones. The important thing is that the meat is well cooked inside before serving. 2. When are the mushrooms added? The mushrooms are added after the meat, onions, garlic, and marjoram have simmered for 15 minutes from when the water starts boiling. Continue simmering until the mushrooms are cooked. 3. Why is the roux added over low heat? The roux contains flour, egg, and sour cream. Over low heat, it can be incorporated gradually while stirring continuously so that the sauce thickens evenly. Over high heat, it can clump together or burn more easily. 4. Is it mandatory to use celery leaves as well? No. They are mentioned in the recipe as part of the greens mixture used. If you don’t have celery leaves, you can just sprinkle parsley at the end. 5. How much flour should be added to the roux? The original recipe does not specify the exact amount. Flour is first mixed with water, then with the seasoned egg and sour cream. Add enough to achieve a fluid roux without lumps that can be poured into the sauce and stirred continuously. Nutritional Values The values are estimates and depend on the type of thighs, the amount of oil and flour used, as well as the fat content of the sour cream. The recipe does not specify the amount of flour or the number of servings. For a portion calculated based on dividing into 4 servings, the ciulama may have approximately: 550–750 kcal 30–40 g protein 35–50 g fat 12–25 g carbohydrates Values may be lower if using skinless thighs, lower-fat sour cream, and very little oil. They may be higher if the thighs have skin, the sour cream is fatty, or more flour is used to thicken the sauce. These figures are indicative and do not replace calculations based on the labels of the ingredients used. Storage and Reheating Store leftover ciulama in the refrigerator in a covered container. Since the sauce contains sour cream, egg, and flour, it’s best consumed shortly after and not left at room temperature. When reheating, use low heat and stir gently to prevent the sauce from sticking. The texture may become slightly thicker after cooling. If needed, it can be gradually heated until it returns to a more fluid consistency. Strong boiling during reheating is not recommended, as the sour cream and egg sauce may separate.

Chicken stew with mushrooms

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