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Ciulama de pui (chicken in creamy white sauce): recipe illustration
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Ciulama de pui (chicken in creamy white sauce)

Chicken stew coated in a velvety white sauce made with cream, mushrooms and lemon, served with polenta or bread. A comforting family dish, typical of Sunday meals and celebrations in Moldova.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

565 kcal per serving

Protein
36.9 g
Carbohydrates
11.8 g
of which sugars
6.1 g
Fat
39.9 g
of which saturated fat
19.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the chicken into bite-sized pieces and rinse them quickly. Finely slice the onions and mushrooms.
  2. Melt the butter in a large heavy pot and brown the chicken over medium heat until golden on all sides, about 8 minutes. Set aside.
  3. In the same pot, soften the onions for 5 minutes, then add the mushrooms and chopped garlic. Let them release their liquid and colour for 6 minutes.
  4. Sprinkle over the flour, stir for 1 minute, then gradually pour in the stock, stirring to avoid lumps.
  5. Return the chicken, season, and simmer covered for 25 minutes until tender.
  6. In a bowl, whisk the sour cream with the egg yolks and a ladle of hot stock. Pour this mixture into the pot off the heat, stirring without letting it boil.
  7. Add the lemon juice and chopped parsley, adjust the seasoning and serve piping hot.

Variations and tips

Lighter version. Replace the sour cream with full-fat Greek yoghurt, added off the heat so it doesn't split.

Using what's easy to find. If polenta is hard to find, serve simply with rice or country bread.

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Original Ecomely recipe.