Ingredients for 8 servings

1 large chicken, cleaned, skinned, and cut into 8 pieces
1 large yellow cooking onion, diced 
1 pound cremini mushrooms, wiped clean and sliced 
1 tablespoon sweet paprika 
2 cups 35% or 18% cream, or a combination 
2 large carrots, peeled and diced 
2 tablespoons unbleached all-purpose flour 
2–3 ribs celery, diced

4 large cloves garlic, minced 
4–6 additional legs, skinned and thighs separated






fresh parsley or dill, chopped 
sea salt and freshly cracked black pepper, to taste

Directions

Preheat oven to 325°F. In a large bowl, mix together onions, garlic, celery, and carrots. Place half the vegetable mixture in an ovenproof lidded casserole. Layer chicken pieces (including neck and gizzards, if using) on top and cover with remaining vegetable mixture. Cover casserole and bake for 1 hour.

Meanwhile, cook mushrooms in a pan or skillet over medium-high heat, stirring frequently until they begin to give up their moisture. When all their liquid has been released and they begin to brown slightly, remove them from the heat and reserve. (Cooking them separately means they don't water down the stew.)

After 1 hour of cooking time, remove casserole from oven and check stew. The vegetables should be nearly cooked through, the chicken should be starting to brown, and there should be a nice amount of liquid in the pot. (If vegetables are still crisp and chicken is undercooked, cover casserole and return to oven for an additional 15–20 minutes.) Place flour in a mixing bowl and add cream while whisking constantly until the mixture is smooth. Add cream, reserved mushrooms, and paprika to stew. Cover casserole and return to oven for ½ hour.

Remove casserole from oven and stir contents. Season with salt and pepper to taste. Sprinkle with chopped fresh parsley or dill before serving with mamaliga and/or fresh bread.