Chicken ciulama with mushrooms

Name: Chicken ciulama with mushrooms
Ingredients: 6 chicken drumsticks; 1500 ml water; 1 large onion (200 g); 1 medium carrot (100 g); 4 tablespoons oil; 100 g button mushrooms; 50 g flour; 250 ml cold water; 500 g sour cream with at least 20% fat; 1 teaspoon salt

Meat - Chicken ciulama with mushrooms by Celia L. - Recipia

Chicken ciulama, a Romanian chicken dish in sour cream and mushroom sauce, is served hot as a main course, with boiled drumsticks and mushrooms in a flour-thickened sauce. The onion and carrot braise alongside, and the thick sauce coats the chicken pieces and mushroom slices. I cut the mushrooms a little thicker so I can really feel them between the tender pieces of chicken. Preparation: 20 minutes. Cooking: 69 minutes. Total time: 89 minutes. Servings: 3. Approximately 850 kcal and 37 g protein per serving.

Ingredients

6 chicken drumsticks
1500 ml water
1 large onion (200 g)
1 medium carrot (100 g)
4 tablespoons oil
100 g button mushrooms
50 g flour
250 ml cold water
500 g sour cream with at least 20% fat
1 teaspoon salt

Preparation

1. Put the drumsticks in a pot with 1500 ml water and boil for 35 minutes, until the meat is cooked through. Drain them. 2. Finely chop the onion and carrot. In a pot, sauté them in 2 tablespoons of oil for 8 minutes, then add the drumsticks and braise everything for 8 minutes. 3. Slice the mushrooms. In a pan, sauté them in 1 tablespoon of oil for 10 minutes, then transfer them to a plate. 4. In the same pan, add the last tablespoon of oil and the flour, stirring gradually. Slowly pour in 250 ml cold water, stirring until the ciulama thickens. Mix the sour cream with a few spoonfuls of hot sauce, then stir it into the pan. Add the salt and simmer over low heat for 5 minutes, until the sauce thickens. 5. Add the mushrooms and drumsticks to the ciulama and heat everything for 3 minutes, until hot.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheating, thin the sauce with a little water. Choose drumsticks of a similar size, since larger ones may need longer to boil; I finish the sauce just before serving, while it is still runny. Sometimes the mushrooms release a lot of liquid and the ciulama turns out too thin, so let the liquid evaporate before adding the sauce. Serve with polenta. For a gluten-free version, replace the flour with 25 g starch mixed with 2 tablespoons cold water; sour cream contains dairy.