Steps

1. Lightly rinse the nameko mushrooms under water, leaving some of the slimy texture.
   🕒 00:52
2. Remove excess fat and sinew from the 2 chicken thighs and cut into bite-sized pieces.
   🕒 01:43
3. Season both sides of the cut chicken thighs with salt (to taste).
   🕒 02:21
4. Finely chop the 1/2 onion and 1/2 celery stalk. Thinly slice the 1 clove garlic.
   🕒 06:13
5. Heat a frying pan, add 2 tbsp olive oil, and sear the chicken thighs until golden brown on the skin side, then lightly sear the other side.
   🕒 03:06
6. Transfer the lightly seared chicken thighs to a pot for stewing.
   🕒 05:46
7. In the same frying pan with the chicken drippings, sauté the chopped onion and celery, adding a pinch of salt halfway through.
   🕒 06:08
8. Add the sautéed onion and celery to the stewing pot.
   🕒 07:06
9. Deglaze the frying pan by adding 100ml white wine, bring to a boil, and pour into the stewing pot.
   🕒 07:15
10. Add the 1 can (400g) canned whole tomatoes, 1 sprig rosemary, and thyme (to taste) to the stewing pot and bring to a boil once.
    🕒 07:39
11. Cover the pot and simmer on very low heat for 10 minutes until the chicken is tender. Adjust simmering time based on the quality of the chicken and heat level.
    🕒 08:15
12. Add the rinsed 200g nameko mushrooms and the sliced 1 clove garlic to the pot and add a little water if necessary.
    🕒 09:10
13. Cover the pot and simmer for another 2-3 minutes.
    🕒 09:49
14. Taste and adjust seasoning, then plate. Finally, sprinkle with pepper (to taste) and garnish with Italian parsley (to taste).
    🕒 11:34