An easy, simple, fast and healthy Romanian classic<.

Traditional Romanian Bechamel-Style Chicken (Ciulama)

INGREDIENTS

1. 4 thighs cut in 2 or 8 chicken drumsticks (see Notes below)
2. 1/2 cup (125 ml) canola or sunflower oil
3. 2/3 cup (165 ml) / 100 g flour, sifted
4. 4 cups (1 L) chicken broth
5. 2 tbsp (30 ml) finely chopped fresh parsley
6. salt and freshly ground pepper to taste

PREPARATION

1. Boil the chicken well (about 45 minutes). Remove the scum whenever it appears. Remove the chicken pieces and set aside.
2. Bring the chicken broth to a boil again, then turn off the heat.
3. In a thick, uncovered Presto®-style pot, preheat the oil. Then, over very low heat, add all the flour at once and whisk vigorously and continuously, for about 1 minute or until the composition takes on a golden appearance and thickens.
4. Gradually and gently add the hot filtered chicken broth and whisk vigourously and continuously to avoid lumps.
5. When the sauce binds, add salt, pepper and parsley and mix.
6. Add the pieces of meat (see Notes). Stir carefully until the pieces of meat are coated with the sauce.
7. Serve immediately.