Piept de pui cu smantana si ciuperci

Today’s Recipe is something that I learned to make while living in Romania in 2007. I personalized it to make it my own, but the original concept came from a traditional Romanian dish. The translation is simply Chicken with cream and mushroom. To see what the traditional Romanian version is like. The hard part it is in Romanian... Good luck.

In my recipe, which I will show you step by step, I have added onions, potatoes, corn and black beans. I kicked it up a bit as well with some crushed red pepper and black pepper. This version would be translated like this: De pui cu smântână, ciuperci, cartofi, ceapa, porumb şi fasole neagră

Ingredients list:

½ Large Onion – sliced (you can truly cut it how you would like)
5 Red Potatoes
¼ to ½ pound of Mushrooms (depends on how many you prefer)
2 Cooked Chicken Breast (Sliced however you would like it.)
1 Can of Corn
1 Can of Black Beans
1 Pint of Sour Cream
2 Tbs of Butter (sauté Onions and Mushrooms)
3 Tbs of Olive Oil (Fry and Brown Potatoes)
Crushed Red Pepper (Add as much or as little as you would like)
Black Pepper (Add as much or as little as you would like)
Salt (Add as much or as little as you would like)


Prep:

Slice Onions, Mushrooms, Chicken (I tend to get one of the already cooked whole chickens from the grocery store; I know it is cheating but Hell there is already enough to do for this dish.). Open can of corn and beans. Strain both of them and wash the beans with cold water.

Step 1:

Boil Potatoes – I put the potatoes in the pot with the water cold and once it starts to boil I will leave them in there for about 8 to 10 minutes. I add in salt to the water (learned this on the Food Network) it helps get an even salt seasoning through the potatoes.

Step 2:

While the potatoes are boiling, sauté mushrooms with 1 Tbs of butter over medium heat. Allow the mushrooms to soften, don’t over cook, they will finish cooking when all ingredients are added together. I don’t add any seasonings to this step. By this time the potatoes will be done boiling.

Step 3:

Strain the potatoes out of the pot and immediately put the mushrooms into the pot the potatoes were in. (Easy way to eliminate a bunch of pots and pans to clean.) After the mushrooms are out of the pan, give it a quick wipe with a cloth and add 1 Tbs of butter into the pan to sauté the onions over medium heat. Sauté the onions the same way as the mushrooms don’t over cook. Slice the potatoes into 8 chunks while the onions are sautéing. When onions are done add them to the mushrooms in the pot and give the pan a quick wipe clean.

Step 4:

Add the 3 Tbs of Olive Oil to the pan bring it to med/high heat and add the potatoes. Fry/Brown the potatoes to your preference; I like a crispy outer layer since it will soften a bit when sour cream is added to the ingredients. I will also add some Black pepper to sear on to the potatoes. When the Potatoes are done add them to the pot with the mushrooms and onions.

Step 5:

Add sliced Chicken

Step 6:

Add sour cream and Corn.

Step 7:

Add Black Beans

Step 8:

Season to your liking, I don’t measure, I just add, taste, add, taste… Until it tastes the way I want it to taste. Then I put it on low heat and let it sit and bubble for about an hour. Give it a good stir every 5 minutes or so. You have to keep an eye on it, but don’t have to baby it.

This will make probably 10 servings if not more; it depends on how much you consider a serving.

If you have any questions please ask. I am more than willing to give my advice, or if you see something that I could do differently give me a shout, believe me I will not be embarrassed.

Bon Appetite