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Today we are talking about an amazing recipe of chicken ciulama with mushrooms and polenta, a recipe that has turned its back on the famous sworn chefs of Knives: chef Scarlatescu, chef Florin Dumitrescu and chef Sorin Bontea.
ingredients:
For chicken and mushroom ciulamaua:
- 2 pcs. boneless, skinless chicken breast
- 500 gr of mushrooms, white mushrooms
- 400 ml of cooking cream
- 3 pieces Onion
- 1 tablespoon of flour
- 2 cubes of concentrated chicken
- 1 head of garlic
- 1 bunch of dill
- 2 tablespoons of oil
- salt and pepper
For the polenta:
- 1 kg of corn
- 2 l of water
- 100 gr of butter
- 1 tablespoon of salt
Method of preparation:
Heat the oil in a pan and add the finely chopped onion, along with 2-3 cloves of garlic. Stir constantly to prevent the onion from burning. When it starts to get glassy, spread the sliced mushrooms.
When the liquid left by the mushrooms has reduced, add the diced chicken breast and brown it slightly, mixing it with the other ingredients.
Season with salt and pepper, then add the liquid cream and let it cook until the sauce has thickened.
Separately, boil a soup in which the chicken concentrate is added and dissolve the flour in this soup. Add the ingredients to the heat and mix to homogenize. Towards the end of cooking you can add 1-2 grated cloves of garlic and, after turning off the heat, add the chopped vegetables.
Preparation of the polenta:
“Bring the water to a boil and, when it starts to boil, add the salt and a handful of cornstarch and stir intensively until the salt dissolves. Then add the rest of the corn, into the pan and stir continuously until the polenta will have thickened.
Before turning off the heat, add the butter to get a creaminess.
The delicious chicken ciulama with mushrooms and polenta is served with great appetite ”, A1.ro observes.
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