Chicken ciulama with mushrooms
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We wash the chicken legs and boil them in 2.5 l of cold water; after frothing, add the whole vegetables (carrot, parsnip, parsley and onion); add a little salt to taste. Let it boil until the meat penetrates well and the juice decreases a little.
Peel the mushrooms and slice them. Heat the butter in a pan and put the mushrooms; leave on the fire until it softens a little; the juice left by them must not fall. Sprinkle a little salt over them.
Put the oil in a saucepan, heat it a little and then add the flour; mix well and "fry" a little, then quench with milk and soup until you get the consistency of a cream. Put the mushrooms with the juice left and mix well, then put the meat unfolded in fringes. if necessary, add more salt. Leave it to boil for a few minutes - about 5-10 minutes maximum.
At the end we put freshly chopped dill and serve with or without polenta.