Steps

1. Thinly slice 1/4 onion and then cut in half.
   🕒 01:30
2. Finely mince 1 clove garlic.
   🕒 01:57
3. Crush the stems of 4 white mushrooms and tear them into small pieces by hand. [Key Tip!] Tearing by hand enhances the aroma and helps the flavor penetrate.
   🕒 02:13
4. Cut 1 large chicken thigh (approx. 300g) in half lengthwise to make 2 servings.
   🕒 03:06
5. Thoroughly rub salt 1/3 to 1/2 tsp into the cut chicken thigh and let it sit for a while. [Key Tip!] In cream stews, the saltiness of the chicken is crucial for flavor, so ensure it's well-seasoned from the start.
   🕒 03:46
6. Heat a little olive oil in a frying pan. Place the chicken thighs skin-side down and cook until golden brown and crispy, stretching the skin as it cooks. [Key Tip!] Use less oil as chicken tends to release moisture. Browning the skin deeply eliminates any gaminess and enhances the flavor.
   🕒 04:06
7. Flip and cook for another 1 minute over low heat, just enough to seal in the juices, then remove. Be careful not to overcook, as it will make the meat tough.
   🕒 05:37
8. Wipe the excess oil from the frying pan with a paper towel. Melt 10g butter and gently sauté the minced garlic over low heat to infuse the butter with its aroma.
   🕒 06:15
9. Once fragrant, add the sliced onion and mushrooms, sprinkle with a little salt, and sauté until softened. [Key Tip!] Salting the vegetables draws out their moisture, enhancing their sweetness and allowing them to cook quickly.
   🕒 06:49
10. Push the sautéed onion and mushrooms to the center of the pan, and place the seared chicken on top.
    🕒 07:22
11. Add 3-4 tbsp cooking sake or white wine and the juices from the chicken. Reduce heat and steam for a few minutes. [Key Tip!] Placing the chicken on top of the onions and mushrooms prevents the meat from becoming tough, ensuring it stays tender and juicy.
    🕒 07:42
12. Remove the lid and add 100ml heavy cream. Simmer while spooning the sauce over the chicken.
    🕒 08:31
13. Taste and adjust seasoning as needed.
    🕒 09:07
14. Serve in bowls and garnish with minced parsley as needed and coarse black pepper as needed. [Key Tip!] For a lighter taste, consider adding a small amount of yogurt or mustard at the end. Yuzu pepper also adds a surprisingly delicious touch.
    🕒 09:24