Steps

1. Trim the tendons and excess fat from 1 chicken thigh.
   🕒 00:43
2. Cut the chicken thigh into 6-8 pieces.
   🕒 00:53
3. Slice 2 shiitake mushrooms and 5 button mushrooms.
   🕒 01:19
4. Finely chop 1/4 onion and 1 garlic clove.
   🕒 01:56
5. Boil or microwave 60g macaroni according to package directions.
   🕒 03:26
6. Heat butter (to taste) in a frying pan and add the minced garlic to release its aroma.
   🕒 03:39
7. Place the chicken thigh skin-side down in the frying pan and cook until both sides are nicely browned and fragrant. (Key Tip!) Cooking the chicken until it's well-browned contributes to a milder overall flavor.
   🕒 03:44
8. Add white wine (to taste), let it reduce, and coat the chicken. Remove the chicken from the pan.
   🕒 04:08
9. Add the minced onion to the same pan and sauté until softened.
   🕒 04:30
10. Add the sliced shiitake mushrooms and button mushrooms and cook until their moisture evaporates.
    🕒 04:33
11. Sprinkle 30g all-purpose flour over the ingredients and sauté until the raw flour smell disappears, ensuring it coats everything. (Key Tip!) Coating the ingredients thoroughly with flour will help prevent lumps when adding milk later.
    🕒 04:44
12. Gradually add 400ml milk in about 5 portions.
    🕒 05:02
13. Especially at the beginning, the flour will absorb the milk, and the liquid will disappear momentarily. Add a small amount of milk at a time, stirring well to prevent lumps. (Key Tip!) Create a smooth base by adding milk little by little, then gradually increase the milk quantity.
    🕒 05:09
14. Return the reserved chicken thigh and the boiled macaroni to the pan with the béchamel sauce and mix well.
    🕒 05:44
15. Taste and add a small amount of white wine (to taste) if needed to enhance the flavor. Stir in black pepper.
    🕒 05:51
16. Check the consistency of the béchamel sauce and ingredients. It should have a moderate thickness when scooped with a spoon. (Key Tip!) Aim for a thickness that is neither too stiff nor too watery.
    🕒 06:20
17. Once the desired consistency is reached, transfer to an oven-safe dish and generously sprinkle shredded cheese on top.
    🕒 06:37
18. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is golden brown and bubbly.
    🕒 07:06