Romanian-Style Creamy Chicken and Mushroom Stew

Romanian-Style Creamy Chicken and Mushroom Stew

Indulge in this classic Romanian-style Creamy Chicken and Mushroom Stew (Ciulama) that combines tender chicken with earthy mushrooms in a luscious, creamy sauce. Enjoy it with a side of polenta, and watch as your family delights in every bite. Customize the creaminess by choosing between sour cream or heavy cream to suit your taste and preferences.



Chicken breast
1 piece
500 g
Sour cream
400 g
All-Purpose Flour
2 tbsp
Sunflower oil
50 ml
Fresh parsley
1 bunch
or dried parsley as an alternative
Salt and pepper
1 tsp
to taste

Step by step


Rinse the chicken breast and cut it into small pieces. Similarly, wash the mushrooms and slice them thinly.

Heat the oil in a pan and add the chicken pieces.


Stir occasionally and cook until the chicken begins to brown. Remove the chicken from the pan using a spatula and set aside on a plate.


In the same pan and oil, add the sliced mushrooms.


Stir occasionally and let the mushrooms cook until their liquid has reduced.


Allow the mushrooms to brown slightly for added flavor.


Add 2 tablespoons of flour to the pan with the mushrooms and mix well.


Pour in 300 ml of water.


Stir well and cook until it starts to boil.

Adjust the sauce's thickness by adding more water if it is too dense until you reach the desired consistency.


Add the cooked chicken to the mushroom sauce, mix well, and let it simmer for 5 minutes.


Add the sour cream, mix well, and simmer for an additional 3 minutes.


Season the stew with salt and pepper and garnish with chopped parsley.


Stir well and turn off the heat.


Serve the Creamy Chicken and Mushroom Stew with polenta and enjoy!

Bon appétit!

Quantity: 1 kg (3-4 servings)
Prep time: 20 min
Difficulty: easy
Ready in: 30 min
Publish date:

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