Ciulama (chicken in white sauce)
A savoury creamy dish with fried chicken and white sauce. Meet Romanian ciulama: pan-seared chicken with crisp skin in a smooth white sauce made in one pan with milk, flour and a little sour cream. Sometimes cramming a good helping of mushrooms for some plant goodness too (ciulama cu ciuperci)!
Equipment
- 1 Wide frying pan or sauté pan large enough to hold the chicken in a single layer so the skin can crisp properly
- 1 Wooden spoon or heatproof spatula for stirring and scraping up the good bits from the pan
- 1 whisk essential for a smooth, lump-free white sauce
- 1 Mixing bowl or jug to mix milk and flour for sauce
- 1 knife for herbs and mushrooms (if using)
- 1 Chopping board
- 1 measuring jug helpful for the milk
- Tongs optional, but handy for turning chicken pieces
- Splatter guard optional, but you may need it
- Fine mesh sieve for rescuing the sauce if it does get lumpy
Ingredients
- 600 g Chicken pieces with skin on and on the bone (you can use thighs or drumsticks). Alternatively use thigh fillets or diced chicken breast.
- 2 tbsp Oil for frying vegetable, sunflower or olive oil
- Salt and black pepper sprinkle generously
For vegetarian alternative
- 1 kg Mushrooms cleaned and sliced
For Sauce
- 35 g Plain Flour (all purpose). Alternative for gluten free use cornflour.
- 500 ml Milk
- 150 ml chicken stock or hot water optional, if you want a runnier sauce or if reheating
- 3 tbsp Sour cream or Crème fraîche
- 1 tsp Salt (to taste)
- 1 tsp Black pepper, freshly cracked (to taste)
Garnish
- Finely chopped parsley and/or dill
Instructions
- Take the chicken out of the fridge 15 minutes earlier. Pat dry with paper towels.
- In a frying pan add 1-2 tablespoons of oil and when hot but not smoking, turn heat to medium and add the chicken pieces and allow to turn golden before turning over. Season with plenty of salt and pepper. Once evenly fried, turn heating down and allow to cook fully till juices run clear. Once chicken is cooked, take the pieces out on a platter.
For Sauce
- To cook the sauce, use the same frying pan that you cooked the chicken pieces in. There should be yummy crispy chickeny bits.
- In a bowl, add your flour, salt and pepper and slowly add the milk whilst mixing with a hand whisk to a slurry, Try to avoid lumps.
- Optional - Mushrooms: Cram in a good helping of mushrooms for some plant goodness. Return the pan to medium-high with a splash of oil; sauté sliced mushrooms with a pinch of salt until their liquid evaporates and edges are golden. Remove to a plate.
- Lower the heat and pour the milk mixture into the same pan. Whisk gently until thick and gently bubbling (about 5 minutes).
- Take it off the boil, add the sour cream and mix until combined. Taste and adjust seasoning if needed, and add a small squeeze of lemon if you like.
Assemble your dish
- Return chicken (and any juices) and mushrooms (if using) to the pan and warm through on low heat. Scatter herbs and serve immediately with freshly ground black pepper and a squeeze of lemon.
Video
Notes
- Mushroom option (ciulama cu ciuperci): sauté 1 kg sliced mushrooms in 1–2 tbsp oil until golden and their liquid evaporates. Remove, make the sauce, then fold mushrooms back in.
- Gluten-free: replace flour with cornflour; start with 2 heaped tbsp whisked into cold milk and add more if needed to reach your preferred thickness.
- Make ahead or reheat: I like ciulama freshly made when it's hot and the sauce is nice and runny. But you can also cool, cover and refrigerate up to 3 days. Reheat gently with a splash of milk, chicken stock or hot water.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨