Who can resist the charm of succulent chicken braised in a creamy cream sauce? My mom has been making this creamy chicken dish for me since I was a kid. In Romanian, it’s called ‘ciulama de pui’, and it’s a real staple of our cuisine. It’s incredibly popular and for good reason – it’s both delicious and simple to make.
The key to a great ciulama is the cream. Make sure to use a high-quality, full-fat cream. Aim for something that’s at least 20% fat content. If you can get your hands on some homemade cream from a farm, even better! There’s just nothing quite like the taste of fresh, farm-raised ingredients.
Here’s a similar recipe with an added twist – it includes flavorful mushrooms for an extra depth of taste!
Ready to give it a try? Let’s get cooking!
Chicken with Cream Sauce
Equipment
Ingredients
1 kg boneless chicken breast- 400 g sour cream heavy cream – at least 20% fat
- 3 garlic cloves
- 1 onion
- 1 tbsp wheat flour optional
- 2 tbsp sunflower oil or olive oil
- 1/2 bunch green dill
- salt to taste
- ground black pepper or white – to taste
Instructions
- Wash the chicken breast well and cut it into bite-sized pieces. Pat it dry with paper towels for even browning.
- Heat some oil in a pan and sauté the finely chopped onion until translucent.
- Add the chicken pieces to the pan and brown them on all sides. For a crispier crust, you can increase the heat slightly.
- Add the flour to the sautéed onion and stir well to create a roux (a mixture of flour and fat). Gradually pour in the cream, whisking constantly to prevent lumps from forming.
- Add the crushed garlic, salt and pepper.
- Add the browned chicken to the cream sauce and simmer covered over low heat for 15-20 minutes, or until the chicken is tender and the sauce has thickened.Remove the pot from the heat and allow it to rest for a few minutes. Finally, garnish with chopped fresh dill.Enjoy!
Notes
