Description
Creamy Chicken and Mushroom (Ciulama de Ciuperci) is a lighter, gluten-free, and dairy-free take on the classic Romanian comfort food. Tender chicken and mushrooms are simmered in a silky sauce made with homemade chicken stock, full-fat coconut milk, and a touch of arrowroot instead of the traditional butter-and-flour roux. Rich, creamy, and deeply comforting, this healthier version delivers all the flavors of the original while using wholesome ingredients that are easier to digest.
Ingredients
For the Chicken Stock (optional)
- 1 to 1 1/4 pounds (450-560g) pasture-raised chicken with bones
- Assorted stock vegetables: onion, celery, celeriac, parsnip, fennel, parsley, and carrot (peeled)
- 2 bay leaves
- 1 teaspoon sea salt (or to taste)
- 8-10 whole peppercorns
- Water
For the Creamy Mushroom Chicken
- 10 large crimini mushrooms, sliced
- 2 generous handfuls mixed mushrooms (optional)
- 3 garlic cloves, minced
- 1 sprig fresh thyme
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) chicken stock
- 2 tablespoons arrowroot starch
- 2 tablespoons cold water
- 3 cups shredded cooked chicken
- 1 cooked carrot from the stock, diced (optional)
- 1 bunch fresh parsley, chopped
- 2 tablespoons avocado oil or extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Fresh lemon juice, to taste
Instructions
Prepare the stock (optional)
- Place the chicken in a large pot and cover with water.
- Bring to a gentle boil and skim off any foam.
- After about 20 minutes, add the vegetables, bay leaves, salt, and peppercorns.
- Simmer another 20-30 minutes, until the chicken is fully cooked.
- Remove the carrot while still firm if using it later.
- Remove the chicken, strain the stock, and shred the meat. Reserve 1 cup of stock for the recipe and refrigerate or freeze the rest.
Make the creamy mushroom chicken
- Heat the oil in a large sauté pan over medium heat.
- Add the mushrooms, garlic, and thyme. Cook for about 15 minutes, stirring regularly, until the mushrooms release their moisture and become lightly browned. Add a splash of stock if needed.
- Stir in the shredded chicken.
- Add the coconut milk and up to 1 cup chicken stock.
- Bring to a gentle simmer and cook for about 10 minutes.
- Whisk the arrowroot with the cold water until smooth. Stir in a few tablespoons of the hot cooking liquid, then slowly add it back into the pan while stirring continuously.
- Simmer another 5 minutes until the sauce becomes silky and lightly thickened.
- Remove the thyme sprig.
- Stir in the parsley and diced carrot, if using.
- Season with salt, pepper, and fresh lemon juice to taste.
Notes
A variety of mushrooms adds deeper flavor and more interesting texture.
Full-fat coconut milk creates the creamiest sauce.
Leftover cooked chicken makes this recipe much quicker.
Homemade chicken stock gives the richest flavor, but any good-quality stock will work.
Arrowroot should always be mixed with cold water before adding to hot liquids.
The sauce will continue to thicken slightly as it cools.