Fry the portioned thighs in hot oil and then take them out on a plate. In the remaining oil, heat the finely chopped onion, diced pepper, sliced mushrooms, finely chopped tomatoes and half of the parsley, also finely chopped. After the vegetables have hardened, add the meat and wine. After the alcohol has evaporated, season and let it boil for 10 minutes. After this time, if the sauce has dropped a little, slowly add the cream, let it boil slowly, stirring until it thickens.
Serve hot with polenta and the rest of the parsley on top.
Chicken ciulama with mushrooms
Of all the dishes in Romanian cuisine, the combination of chicken with mushrooms and smear is one of the tastiest. Because chicken ciulamaua with mushrooms it is so popular and there is almost no housewife who does not know how to do it.
Chicken ciulamaua it must be served with polenta, and you can omit the mushrooms if you don't like them. Today we have chosen to present you the mushroom version, tastier and more fragrant.
- 400 g chicken (breast and thighs)
- 2 tablespoons flour
- 1 onion
- 1 carrot
- 500 ml chicken soup or water
- 200 g cream
- 200 g mushrooms
- 4 tablespoons oil
Chop the onion and put the carrot on the grater. Put to harden in oil. When they have hardened, put the washed and cleaned chicken. Season with salt and pepper and turn the meat on all sides until it takes on color.
Add the chicken soup or water and simmer for 45 minutes or until the chicken is tender. Peel a squash, grate it and slice it. Put the mushrooms in the pot and mix.
Let it boil for 5 minutes, during which time mix the flour with the cream and a few tablespoons of the liquid. Pour everything into the pot and mix. Let it boil for a few more minutes, until the sauce thickens.
Turn off the heat and serve with polenta and freshly chopped parsley.
You have to see it too.
Wash the chicken breast, cut into small pieces and fry in a hot pan with oil.
Stir periodically and let it harden until browned, then take it out of the pan with a spatula and put it aside in a plate.
Wash the mushrooms well and cut them into slices, put them in the pan in which the meat was hardened, in the same oil.
Stir periodically and let it simmer until all the juice is reduced and browned a little.
Then add the flour and mix well.
Pour over 400 ml of water and mix everything well until it starts to thicken. If it is too dense, add a little more water, or if it is too liquid, add another tablespoon of flour until you get the desired consistency.
Add the chicken breast, salt and pepper.
Mix everything well and let it cook for 3-5 minutes on low heat. Then add the cream, mix and let it boil for another 2-3 minutes.
How to make chicken stew with mushrooms quick recipe?
How to prepare chicken for stew?
The chicken is cleaned and salted. Heat the oil in a pan and add the chicken wings. I used wings because I like them to be with skin and bones. You can also use thighs, preferably with bone. Or you can slice a whole chicken into smaller pieces, but I don't necessarily want to have chicken breast in the stew.
Lightly fry the wings on all sides. Thus, they will have a special taste, the fat will also melt and practically only have to boil a lot, being already almost cooked by frying.
We clean the onion and cut it into small pieces and lightly brown it with the meat, 1-2 minutes no more. If you want you can now put 1 bell pepper cut into pieces.
Then add the mushrooms. I had some very small mushrooms and left them whole. If they were bigger, I would cut them into quarters.
I let the mushrooms brown a little, then, when they started to leave the water, I added the spices: salt, pepper and paprika (paprika).
How much does a chicken stew with mushrooms boil?
I added a little water (enough to cover the meat) and let the chicken stew cook for 20 minutes (on low heat).
It must be mixed in the pan every 5 minutes so that it does not stick. After 20 minutes the water evaporated and remained a nice and good sauce.
I tasted a little if you need more salt or pepper and I added a little of each. I chopped some green parsley on top and that's it!
& # 8222Ciulama & # 8221 chicken with mushrooms
I could never eat ciulama, so much pity for the pigeons, and because it was not to my taste, that boiled flour, after it was fried in oil. Over time, I managed to make a much tastier and healthier version.
- 500-700 gr chicken breast
- 200 gr mushrooms
- 500 gr fat cream (25% -30%)
- 500 mi milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- Pepper, basil, inactive yeast
- 2 cloves of garlic
Cut the meat into cubes, massage with olive oil, pepper and basil. In a saucepan with a thick bottom or deep, non-stick pan, place the meat mixed with the oil and spices, put the lid on and let it boil there. After the liquid has dropped, add the mushrooms, slices and put the lid on again, stirring frequently. Meanwhile, mix the 2 tablespoons of flour with the milk (be careful not to make lumps) Then put it over the meat, the small fire otherwise it will stick to the bottom of the pan and stir continuously. When the sauce thickens, add the cream and finely chopped garlic. Continue to simmer, add the inactive yeast, stir almost all the time, so that it does not stick. Make sure the meat is ready before turning off the heat. The sauce should thicken. I think I boiled the cream for another 25 minutes. Serve with polenta and baked pepper salad.
Chicken ciulama with mushrooms and polenta
Chicken ciulamaua with mushrooms is a classic, rustic dish, which is served with polenta. Since it is a recipe from 1938, we can imagine that the test of time has passed, although it is still cooked very often today. With the vegetables resulting from the chicken soup we prepared some tasty vegetable meatballs: click for recipe
Put chopped parsley on top, when serving.
Just like chicken ciulamau is also made from ciulamau from beef kidneys. If the chicken is country and whole, the meat is boiled when you squeeze the wing between two fingers and feel it soft. Instead of butter, you can put lard, but the butter is finer. Recent medical studies have reconsidered cooking with butter or lard without burning them. Looks like we're reinventing the wheel.
The sauce will have the consistency of a suitable thick cream, which flows from the spoon.
- 1/2 chicken or 3 chicken legs
- 1 large carrot
- 1 parsley root
- 1 slice of celery
- 2 medium onions
- 2 tablespoons butter
- 2 tablespoons flour
- 500 g mushrooms
- freshly ground pepper
- 1/2 bunch of chopped parsley
PREPARATION Chicken ciulama with mushrooms and polenta
1. In a pot of cold water with 1/2 teaspoon of salt, boil the washed chicken pieces. Add the carrot, celery and parsley root, peeled and washed, and then an onion that boils faster. They are put whole. I frothed the juice with a spatula with holes. I finally reduced the soup to about 2 and a half cups. When the soup is added over the flour, just keep it warm, otherwise it will make lumps.
2. I cut an onion into cubes and diced mushrooms. This second onion is not mandatory, but I put it. Another onion was boiled in the soup. I hardened them in a pan for 7-8 minutes.
3. After the soup has cooled and is just warm, I put the melted butter in a large pan with high edges (or a pan with a thick bottom in which the ciulamaua will finally boil). I sprinkled flour and toasted it a little. I added the soup little by little. At first, many lumps are made, but always stirring and if the soup is gradually added, they dissolve. If you don't have patience, you can pass the mixture through a sieve of spaghetti and get rid of the lumps, but after you have opened them for the most part, otherwise the sauce will not bind from the ciulama. Ciulamaua read it as you like, thicker or more fluid, putting up to 3 tablespoons of flour in relation to the soup. If you have soup left, freeze it in a bag or plastic cup or cup and it will be useful as a base for other foods.
4. In the sauce, add the mushrooms and onions, chicken pieces, season with salt and sprinkle with freshly ground pepper and simmer for another 15 minutes over medium heat.
Serve with chopped parsley on top and accompanied by polenta, recipe here: & # 8211 Hurry polenta - quick and easy recipe.
Liv (e) it!
Other chicken dishes you may like are:
& # 8211 Chicken with tomato sauce, garlic and polenta
& # 8211 Chicken with green beans - simple recipe
& # 8211 Chicken liver with low tomato sauce
& # 8211 Oltenian ostrich with chicken and polenta
& # 8211 Marinated chicken with homemade yogurt and lemon & # 8230 & much more (give it a blog search, please!)
How do you give a special taste to the chicken ciulama sauce?
To give a special taste to this dish you can choose to brown the meat boiled in butter a little. Then remove the meat and set it aside, proceeding to prepare the sauce in the butter in which you browned the meat. Moreover, each time I choose to season the chicken ciulama sauce with a little garlic. It gives it a special taste and seems to complete the preparation.
At the end of the creamy center, I add two tablespoons of cream, which gives the ciulama sauce a fluffy and airy look.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Mushroom ciulama with chicken hearts and pipettes and polenta garnish
Put the pipettes and chicken hearts in a pot, boil them until the foam is collected, then
Chicken ciulama with mushrooms & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of chicken ciulama with mushrooms is one that was very present in my childhood. My mother used to make ciulama quite often because my father likes it very much. As a child, I didn't kill myself much after her, to tell you the truth. I didn't dislike it, but I didn't like it very much either. I love the combination with hot polenta and I always avoided mushrooms. We prefer more than one Chicken stew because I really like tomato sauce with lots of garlic. My mother made ciulamaua with chicken or pigeon meat. He always served it with polenta and dill, which I didn't really like.
As I grew up, I learned to appreciate ciulamaua and even to like it. I still don't get along well with dill, but now I seem to be able to tolerate it in certain combinations. There are many recipes for chicken ciulama with mushrooms, but I make it the way my mother does. I prefer not to fry the chicken but to use it to make a soup with its help. This soup will be the basis of the ciulama sauce and will give a very good taste. I also put vegetables, bay leaves and peppercorns in the chicken soup. I don't throw the meat, but I debone it and put it in the ciulama at the end. Of course you can also fry the chicken, but I prefer the soup-based ciulamaua.
Mushrooms can harden, as I did, or they can be boiled. It's up to you. I like qualities better because they enhance their aroma. You can use any mushrooms you want, even wild mushrooms. I like champignons, but you can also put pleurotus or any other. Depending on your preference, you can also use canned mushrooms that you can put in the ciulama at the end. The advantage is that they are already cooked and white. However, it is normal for mushrooms to turn black during cooking and this does not affect their taste at all. If the mushrooms are not to your taste, you can omit them altogether.
To thicken this chicken ciulama with mushrooms I used flour. Starch can also be used, but flour is traditional in this recipe. I dissolve the flour in a little butter, but I am very careful not to fry the flour. I immediately add the soup so that the sauce forms. The soup is added little by little, until we reach the desired consistency. In the end, I like to add a little milk and a little fatty cream to the ciulama. They can be omitted, but from my point of view they improve the taste of the dish. Be sure to serve this chicken mushroom with hot mushrooms, along with hot polenta. For another childhood meal, I invite you to try it too chicken brine, also with polenta. Both are delicious!
Chicken ciulama with mushrooms
A recipe as Romanian as possible, with ingredients that will leave your mouth watering: chicken breast, mushrooms, sour cream. A pleasure to prepare such a food, a pleasure to enjoy it. In no more than an hour you will finish with the "kitchen", and the steaming plates will be waiting for you on the table. As expected, ciulamaua cannot "exist" in the absence of portions of polenta, which is also served hot. Good appetite!
Ingredients and quantities:
800 g chicken breast
300 g mushrooms (canned)
100 ml oil
100 g flour
400 g sour cream
100 ml clear chicken milk or soup (optional)
2 tablespoons chopped green dill
1/2 teaspoon sweet paprika
6 portions of polenta
Method of preparation:
1. The chicken breast, previously washed, is cut into smaller pieces, which are sprinkled with salt and pepper. In a bowl, heat the oil and fry the pieces of meat on all sides, for 10 minutes, over low heat. Remove to a bowl.
2. In the oil left in the bowl, add flour, and after 1 minute, pour the cream, stirring constantly, with a whisk, so as not to form lumps. If the sauce is too thick, you can add 100 ml of milk or clear soup.
3. Sprinkle the sweet paprika, salt, pepper and green dill in the sauce from the beginning. Boil everything for about 8-10 minutes, on a stove, over low heat, stirring constantly.
4. After this time, add the sliced mushrooms and the pieces of fried chicken breast to the sauce. Leave the pot on the stove, over low heat, for 15-20 minutes, to blend the flavors.
5. The ciulamaua is served hot, with a portion of polenta.
It can also be prepared with boiled chicken (from soup). In this case, when serving, whole carrots can be added to the ciulama, cooked together with the meat. It can be prepared without mushrooms.
Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.
Mushroom ciulama - ingredients and preparation
The following ingredients are enough for 4 generous servings of mushroom ciulama. If you only want to make two portions, cut everything you see on the list in half.
- 1.5 kilograms of mushroom mushrooms
- 100 grams of butter 82% fat
- 5 cloves green onions
- A big white onion
- 1 bunch of dill
- 1 bunch of parsley
- Salt and pepper to taste
- 500 milliliters of sweet milk 3.5% fat
- 3 tablespoons flour
Method of preparation:
Peel the mushrooms, wash them well under running water and cut them into large cubes (I also used the "feet", I cut them into thick slices). I like coarsely chopped mushrooms, not thin slices, because they will go down in cooking anyway.
Cut green onion slices and white onion cubes, respectively. Put the butter in a large wok over medium heat.
When almost all the butter has melted, add the chopped onion and a pinch of salt. Mix well and leave to harden for 2-3 minutes.
Add the chopped mushrooms, mix gently and place a lid over the wok.
Allow the medium heat to simmer until the water left by the mushrooms has almost completely evaporated. About half an hour.
Meanwhile, put 3 tablespoons of flour in a bowl and pour the cold milk. Mix well with a whisk so that no lumps form.
Finely chop the parsley and dill.
When the mushrooms are done and there is only a little juice left in the wok, gradually pour the milk mixture with the flour. Match salt and pepper, mix well and bring to a boil.
Turn off the heat, add the greens and stir. No garlic is put in the ciulama, it spoils all the taste!
Serve this delicious mushroom ciulama with hot polenta. Good appetite!