Ciulama with chicken and mushrooms

Method

1. 1

   Frying the meat

   Melt the butter in a heavy-based saucepan, add the onion and fry until soft and glossy. Add the chicken and fry until golden, seasoning with salt and pepper as you go.

   8 min
2. 2

   Adding the mushrooms

   Add the sliced mushrooms to the pan and fry until they release their juices and the liquid evaporates.

   7 min
3. 3

   Making the roux

   Sprinkle the flour over the meat and mushrooms and stir for a few minutes so that it does not form lumps.

   2 min
4. 4

   Cooking

   Pour over water and simmer gently with the lid on until the chicken is tender, roughly 20 minutes.

   20 min
5. 5

   Making it creamy

   Stir the sour cream into a little of the cooking liquid, then pour it back into the pan. Add the lemon juice and finely chopped dill, and gently warm through without letting it boil.

   3 min
6. 6

   Serving

   Season with salt, pepper and a little more lemon juice, then serve hot, with the sour cream and dill flavours shining through.