Entree: Romania – Moldavia – Pui cu Smântână (Chicken braised in a creamy sour cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced (about 200 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine or additional chicken stock
- 1 cup (240 g) smântână or full-fat sour cream
- 1 tsp (5 ml) lemon juice (optional, to brighten)
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh dill or flat-leaf parsley

Instructions

1. Pat chicken thighs dry, season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat.
2. Brown chicken skin-side down until golden, 5–7 minutes per side; remove chicken and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (14 g) butter and the sliced onion; cook until translucent and beginning to caramelize, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over onions and garlic, stir to coat and cook 1–2 minutes to remove raw flour taste.
5. Gradually pour in chicken stock and wine while stirring, scraping up any browned bits; add bay leaf and return chicken to the pan, skin-side up. Bring to a simmer.
6. Cover and gently simmer 25–30 minutes until chicken is cooked through and tender.
7. Remove pan from heat and discard bay leaf. Temper the smântână by whisking a few tablespoons of hot pan liquid into the sour cream, then stir the tempered smântână into the pan to form a smooth sauce. If using, add lemon juice. Reheat gently over low heat if needed—do not boil to prevent curdling.
8. Adjust seasoning with salt and pepper to taste, stir in chopped dill or parsley, and serve hot with mashed potatoes, polenta, or crusty bread to soak up the sauce.