Romanian ciulama with chicken and mushrooms

Ingredients

For the wings

• 10 chicken wings
• 3 tablespoons oil
• 1 bay leaf
• 3 garlic cloves
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• juice of 1/3 lemon

For the ciulama

• 1 large onion (200 g)
• 280 g cooked sliced mushrooms
• drained
• 1 tablespoon oil
• 150 ml water
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 bay leaf
• 1 teaspoon homemade Vegeta seasoning
• 4 garlic cloves
• 5 heaped tablespoons sour cream
• 25% fat
• 15 g dill

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Pat the wings dry with paper towels. Heat 3 tablespoons oil in a deep pan, add the wings, 1 bay leaf, 3 chopped garlic cloves, the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook for 25 minutes, until cooked through. 2. Heat 1 tablespoon oil in a cast-iron pot. Add the julienned onion and cook for 3 minutes, stirring, until it starts to soften. 3. Add the drained mushrooms to the onion and sauté for 7 minutes, stirring. Add 150 ml water, 1 teaspoon salt, 1/4 teaspoon pepper, 1 bay leaf and 1 teaspoon homemade Vegeta seasoning. Simmer over low heat for 20 minutes, until the onion is very soft; after 15 minutes, add the 4 chopped garlic cloves. 4. Stir the sour cream with a few spoonfuls of hot sauce, then pour it into the pot. Let the ciulama simmer gently for another 2 minutes and sprinkle with dill. Turn off the heat.