Romanian Chicken Ciulama
*Place chicken in a large kettle and add cold water to about 2 inches above meat. Salt as desired. Heat over high until water begins to boil. Skim scum off several times. Lower heat to medium-low. Add 1/2 lb sliced carrots, 1 quartered onion, 1 peeled and sliced parsnip, 2 sliced celery stalks, 2 bay leaves, 2 tsp thyme, 1 T dill. Simmer, partly covered, until chicken is tender- about 40 minutes.
*When chicken is done, remove and set aside
*Strain broth. Place veggies to the side and save. Set 2 cupfuls of broth aside to cool.
*Prepare roux- Heat 3 T butter over medium in a saucepan. When melted slowly blend in 3 T flour, stirring continually until it is a nice buttery yellow color. Remove from heat and let stand about 1 min or until no longer bubbling
*Prepare- ciulama Return roux to medium-low heat and slowly add cooled chicken broth and stir continually until creamy. Then add 1 t sweet paprika, 1 t salt, and 1/4 dry while wine. Cook 2 more minutes- stirring constantly.
*Serve chicken with ciulama spooned over the top with veggies. Serve with rice or parsley mashed potatoes.
*Save additional broth for chicken noodle soup!
*Strain broth. Place veggies to the side and save. Set 2 cupfuls of broth aside to cool.
*Prepare roux- Heat 3 T butter over medium in a saucepan. When melted slowly blend in 3 T flour, stirring continually until it is a nice buttery yellow color. Remove from heat and let stand about 1 min or until no longer bubbling
*Prepare- ciulama Return roux to medium-low heat and slowly add cooled chicken broth and stir continually until creamy. Then add 1 t sweet paprika, 1 t salt, and 1/4 dry while wine. Cook 2 more minutes- stirring constantly.
*Serve chicken with ciulama spooned over the top with veggies. Serve with rice or parsley mashed potatoes.
*Save additional broth for chicken noodle soup!
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