Ciulama de Pui is a traditional Romanian comfort dish, featuring tender chicken cooked in a rich, creamy sauce with mushrooms, garlic, and sweet paprika. This flavorful stew is best served with mămăligă (polenta) or fresh bread to soak up every drop of its delicious gravy! 🥄🍗
Ingredients
- 1 large chicken, cleaned, skinned, and cut into 8 pieces
- 4-6 additional chicken legs, skinned and thighs separated
- 1 large yellow onion, diced
- 4 large garlic cloves, minced
- 2-3 ribs celery, diced
- 2 large carrots, peeled and diced
- 1 lb cremini mushrooms, wiped clean and sliced
- 2 tbsp unbleached all-purpose flour
- 2 cups 35% or 18% cream, or a combination
- 1 tbsp sweet paprika
- Sea salt & freshly cracked black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat oven to 325°F (163°C).
- In a large bowl, mix onions, garlic, celery, and carrots.
- Place half of the vegetable mixture in an ovenproof casserole with a lid.
- Layer chicken pieces on top, followed by the remaining vegetables. Cover and bake for 1 hour.
- While baking, heat a pan over medium-high heat and sauté the mushrooms until they release their moisture and start to brown. Set aside. 🍄
- After 1 hour, check the stew. If the vegetables are still firm or the chicken undercooked, bake for another 15–20 minutes.
- In a bowl, whisk together flour and cream until smooth. Pour into the casserole along with mushrooms and paprika.
- Cover and bake for another 30 minutes.
- Remove from oven, stir well, and season with salt & pepper to taste.
- Garnish with chopped parsley or dill. 🌿 Serve hot with mămăligă (polenta) or fresh bread.
Notes
Ciulama de Pui is a classic Romanian dish, often compared to a chicken fricassee found in other cuisines. With its creamy texture, hearty flavors, and comforting aroma, it’s the kind of food that brings everyone eagerly to the table. Simple yet indulgent, this traditional recipe is a true staple of Romanian home cooking.🥄 Cooking Notes & Tips
- Use the Neck & Gizzards – Adding them while cooking enhances the flavor. If you don’t wish to serve them, simply remove before plating.
- The Secret to Authentic Flavor – Traditionally, this dish is made with smetana (rich soured cream). If unavailable, a mix of heavy cream and crème fraîche gives a similar depth.
- Best Way to Enjoy It – Serve with bread to soak up the creamy gravy, or pair with traditional Romanian mămăligă (polenta) for an authentic experience.
🍽️ Perfect Pairings
🔥 Mămăligă (Romanian polenta) – the ideal companion for the creamy sauce.🍷 Dry white wine – complements the richness perfectly.
🥗 Light green salad – adds freshness and balance to the meal.
💡 Why You’ll Love This Dish
✔️ Brings authentic Romanian flavors to your table.✔️ Creamy, rich, and comforting—ideal for family meals.
✔️ Can be prepared ahead of time, making it perfect for meal prep.
This sounds absolutely delicious! The description of Ciulama de Pui has my mouth watering. I’m intrigued by the use of both chicken pieces and additional legs/thighs – is there a reason for including both, or is it simply for a richer, more substantial dish? I’m definitely adding this to my “to-cook” list!