Chicken Tomato Simmer in One Pot - chicken

Method

• Cut the thighs in half, and sprinkle both sides with salt and pepper.
• Heat olive oil in a pot and cook the minced onions.
• Brown both sides of the thigh meat.
• Once the skin is lightly browned, flip over the meat and cook the other side.
• Add the tomato sauce, bay leaves, and soup stock and simmer over low-medium heat for 15 minutes.
• Season with salt and herbs to taste.
• If it's too bitter, add some sugar.
• I recommend a rich flavor.
• Add the shimeji mushrooms and once tender, transfer to a serving plate.
• Top with parsley and heavy cream as desired, and it's complete.
• I prepared the chicken as karaage and added paprika.
• By adding some stock vegetables and soup stock, I was able to transform it into a tomato curry.