Steps

1. Slice the onion into moderately thick pieces.
   🕒 01:12
2. Slice the mushrooms into moderately thick pieces.
   🕒 01:23
3. If the tendons on the chicken thighs are bothersome, make shallow cuts with a knife along the thicker parts.
   🕒 01:40
4. Season both sides of the chicken thighs with salt and black pepper.
   🕒 02:02
5. Add a little olive oil to a frying pan, heat lightly, then sear the chicken thighs, skin-side down.
   🕒 02:22
6. Cover with a lid and simmer on low heat until the skin of the chicken thighs is nicely browned. This is the key! Browning the skin well reduces any texture you might dislike.
   🕒 03:41
7. Once browned, remove the chicken thighs from the pan. Wipe away any excess fat from the skin with a paper towel.
   🕒 03:57
8. Add a little olive oil to the same frying pan, then sauté the sliced onion and mushrooms until softened.
   🕒 04:12
9. Once the onion and mushrooms have softened, add a small amount of salt.
   🕒 04:27
10. Cut the removed chicken thighs into bite-sized pieces (about 5cm squares), skin-side down.
    🕒 04:33
11. Return the cut chicken thighs to the frying pan and add 100cc of Cooking White Wine (Rice Wine). Let the alcohol evaporate.
    🕒 05:06
12. Add 200g of Diced Tomatoes. Rinse the remaining tomato paste from the can with a little water and add it all.
    🕒 05:21
13. Add 80cc of Heavy Cream and 1/2 tsp of Curry Powder. This is the key! Using a moderate amount of heavy cream for flavor keeps the dish light. Adding a small amount of curry powder prevents it from being too rich, making it enjoyable even in summer.
    🕒 05:32
14. Simmer lightly until the chicken thighs are cooked through. It's enough when the meat is just cooked.
    🕒 06:03
15. Taste and add 20g of butter to melt, if desired.
    🕒 07:04
16. Plate the stew and sprinkle with chopped parsley to finish. Enjoy!
    🕒 07:36