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Romanian Creamed Chicken (Ciulama de Pui) 🍗🇷🇴
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

🥄 Cooking Notes & Tips
- Use the Neck & Gizzards! Toss them into the pot while cooking for extra flavor. If no one in your family enjoys them, simply remove them before serving.
- The Secret to Authentic Flavor: In Romania, this dish traditionally includes smetana (a rich soured cream). While it’s not always available, a mix of heavy cream and crème fraîche can create a similar depth of flavor.
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How to Eat Like a Pro:
- Get in early and grab a chicken leg—it’s the best part! 🍗
- Always save some creamy gravy for the end. A good chunk of bread is perfect for soaking up every last drop. 🥖
- Pair with Mămăligă, the Romanian version of polenta, for a traditional experience.