autumn essentials: chicken & mushroom casserole
This is my “Americanized” version of a tasty Romanian dish called: Ciulama de pui, or Romanian Creamed Chicken. It is a very easy dish to assemble, and would be just as comfortable in a casual or elegant dining situation. My version uses boneless/skinless chicken breasts, cooked in a dreamy/creamy dill sauce; along with some mushrooms, onions, garlic, and a few “special” spices. Serve it by itself, with rice or mash taters… whatever you fancy. So, you ready… Let’s get into the kitchen.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- PLAN/PURCHASE
- 1 tablespoon grapeseed oil, or other non-flavored oil
- 1 tablespoon sweet butter, unsalted
- 2 medium chicken breasts, boneless/skinless, cut into 1 inch cubes
- 1 medium yellow onion chopped
- 3 cloves baked garlic, smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 8 ounces fresh mushrooms cut in half, more on this later
- 1/2 cup dry white wine, or an equal amount of chicken stock
- 1 cup chicken stock, not broth
- 1 tablespoon flour, all-purpose variety
- 2 tablespoons sweet butter, unsalted, room temperature
- 1/2 cup sour cream, room temperature
- 2 tablespoons fresh dill, chopped, or more to taste (i love dill)
- - salt, kosher variety, to taste
- - black pepper, freshly ground, to taste
- OPTIONAL ITEMS
- 4 ounces spinach, chopped frozen variety
- - lemon juice
How To Make autumn essentials: chicken & mushroom casserole
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Step 1PREP/PREPARE -
Step 2Gather your Ingredients (mise en place).
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Step 3Sprinkle some salt and pepper on the cubed chicken.
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Step 4Add the butter and oil to a skillet over medium-high heat.
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Step 5Chef’s Note: The skillet needs to be large enough to hold all the ingredients.
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Step 6When the foaming subsides, add the chicken.
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Step 7Cook the chicken until it loses its pink, and begins to brown, about 5 – 7 minutes.
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Step 8Remove the chicken from the pan, and reserve.
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Step 9Add the onions, and cook until they begin to soften, about 3 – 5 minutes.
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Step 10Add the garlic, and cook until fragrant, about 60 seconds.
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Step 11Add the cumin, oregano, and cayenne, and give the pan a quick stir.
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Step 12Add the mushrooms, and cook until they soften, release their moisture, and begin to brown, about 7 – 9 minutes.
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Step 13Chef’s Tip: Keep the pan active at this stage, so that nothing burns.
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Step 14Chef’s Note: The choice of mushrooms is yours. You could use simple white or brown button mushrooms, or maybe some cremini, or shitake… take your pick. Or, for a bit of fun, do a combination of mushrooms. Why not? For this recipe, I choose some nice Baby Bella’s. In addition, when you cut them in half, leave the stems. It adds to the rustic nature of this dish… besides that, they taste good.
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Step 15Return the chicken to the pan, and stir to combine.
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Step 16Whisk the chicken stock, the wine, and the flour in a small bowl.
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Step 17Lower the heat to medium, add the liquid to the pan, along with the 2 tablespoons of sweet butter, and stir to combine.
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Step 18When the mixture begins to simmer, add the sour cream, and stir to combine.
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Step 19Chef’s Tip: If you are using a light version of sour cream, be careful, because the sauce will have a greater tendency to break.
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Step 20Lightly simmer for 3 – 5 minutes.
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Step 21Chef’s Tip: Do not allow the pan to go to a boil… just a light simmer.
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Step 22Remove from the heat, and stir in the dill. If you are using it, stir in the spinach, and the lemon juice.
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Step 23PLATE/PRESENT
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Step 24Serve by itself, with rice or mash taters, or whatever you choose. Enjoy.
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Step 25Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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