I once attempted to recreate this classic dish of my childhood and Romanian tables everywhere here (adding mushrooms and sunflower seeds among other changes), but never got a chance to show you the classic, which I totally prefer (due to nostalgia reasons).
The true and original version which I'll show you here is done in my mom's kitchen and by her. And it's the best and simplest version out there and the most delicious fast and hearty stew one could wish for. Enjoy :)
Last year: Creamy coconut milk rice (vegan).
Two years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Three years ago: Stuffed baked avocados (Middle Eastern).
Ingredients (serves 4):
- 1,2 kg chicken breast
- 3-4 tablespoons sunflower oil
- 1 rounded tablespoon flour
- 300-400 ml milk
- 800 ml (1 kg) sour cream (it should really have a sour-ish taste and be at around 23% fat)
- salt and pepper to taste
- 1 large bunch (30-40 g) fresh dill
Chop the chicken breast into cubes. Fry them on low heat in the oil:
Keep turning and stirring until they're done. Add the flour and fry some more, stirring continuously until golden (2-3 minutes). Add the milk and stir some more:
Let it cook for 5 minutes.
Add the sour cream:
Mix well and let it come to a boil. As soon as it does, remove from the heat and season with salt and pepper. Let it cool slightly. Chop up the dill and stir it in. Transfer to serving plates and serve warm, accompanied by crusty bread.
It's done, dig in! :)