Wednesday, May 21, 2014

Chicken drumsticks with mushrooms in a white sauce and polenta - A traditional Romanian dish


Ciulama is a traditional Romanian dish that is very popular in Easter Europe cuisine. It's prepared from poultry or mushrooms in a white sauce and it's often served with polenta. I reinterpreted this dish using chicken drumsticks and mushrooms in a rich creamy sauce. The result was hearty and delicious!


When I miss my country and family I always prepare something traditional and the taste of this dish definitely reminds me of my heritage. It's a simple recipe which is very easy to prepare. This dish can be served for lunch.



Yield: 4 servings                       Time: 50 minutes 

Ingredients for ciulama:
  • 8 chicken drumsticks
  • 300-400 g mushrooms
  • 250 ml (1 cup) sour cream
  • 2 carrots, grated
  • 1 large onion, diced
  • 1 tablespoon of cornstarch 
  • chopped parsley
  • olive oil
  • salt 
  • pepper
Ingredients for polenta:
  • 3 cups of water
  • 1 cup of corn flour
  • 1 teaspoon of salt
Directions:
  1. Rinse and pat dry chicken.  
  2. Quarter a few mushrooms and roasted them in a pan, sprinkled with 1 tablespoon of salt, in 1 teaspoon of olive oil, for about 6 minutes, over medium to high heat.
  3. In a large saucepan over medium heat, add 2 tablespoons of olive oil, diced onion and grated carrot. Sautée the vegetables, stirring constantly for 1 minute.
  4. Add 1 cup of warm water and let them soften, over low heat, for 10 minutes.
  5. Add the chicken drumsticks and a cup of warm water to the saucepan. Season with salt and pepper. Cover and allow them to cook for 30 minutes, over medium heat.
  6. Meanwhile, remove the roasted mushrooms from the pan and add the sliced mushrooms. Sautée them for 5 minutes.
  7.  Add 2-3 tablespoons of sauce, from saucepan, over the mushrooms and bring it to boil.
  8. In a separate large bowl, mix the sour cream with 3-4 tablespoons of water and the corn starch. Mix to incorporate.
  9. When the mushrooms are softened, pour the sauce and mushrooms over the sour cream mixture, stirring constantly to increase the temperature of the composition.
  10. Add the sour cream-mushroom mixture over chicken and boil gently for 5 more minutes or until it gets creamy. Check the seasoning.
  11. To prepare polenta, bring water and salt to a boil. Slowly add the corn flour and using a whisk stir constantly until tick, for about 15 minutes, over medium heat.
  12. Serve immediately with chicken drumsticks, mushrooms and sauce. Place some roasted mushrooms on a plate and sprinkle with fresh parsley.
  Try this delicious recipe!

Tips and Tricks:
  • You can replace the corn starch with 2-3 tablespoons of flour.

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