Steps

1. Slice 1/2 onion into 5mm thick pieces.
   🕒 00:14
2. Trim the base of 1 pack of shimeji mushrooms and separate them by hand.
   🕒 00:31
3. Remove excess fat and tough sinew from 2 pieces of chicken thigh.
   🕒 00:53
4. Cut the chicken into bite-sized pieces, about 6 portions each.
   🕒 01:29
5. Sprinkle salt evenly over the cut chicken pieces. Do the same on the other side.
   🕒 01:46
6. Season one side with pepper.
   🕒 02:07
7. Place as needed amount of flour in a large bowl. Add 4 chicken pieces at a time and coat them evenly with flour. [Key Tip!] If you add all the chicken at once, the flour might not coat evenly, so work carefully.
   🕒 02:14
8. Gently tap the floured chicken to remove excess flour, and transfer to a tray or plate.
   🕒 02:38
9. Arrange the chicken pieces with the skin side facing up.
   🕒 02:49
10. Heat a frying pan over medium heat and add as needed amount of olive oil.
    🕒 02:55
11. Place the chicken pieces skin-side down. Add more oil if needed.
    🕒 03:05
12. Once the skin is crispy, flip the chicken pieces. Cook the other side just until the color changes. Turn off the heat. [Key Tip!] The purpose of searing the chicken is to crisp up the skin. Overcooking will turn the sauce brown, so it's good as long as the surface is crispy.
    🕒 03:34
13. Return the same frying pan to low-medium heat. Melt 20g of butter and sauté the shimeji mushrooms and onion.
    🕒 03:56
14. Add a pinch of salt and sauté until the onion becomes translucent.
    🕒 04:12
15. Once everything looks good, add 80cc of white wine and simmer until the alcohol evaporates.
    🕒 04:33
16. When the amount of wine has reduced by more than half, add 1 tbsp of consomme soup stock, 2 tsp of grainy mustard, 100cc of water, and 50cc of heavy cream. Mix the seasonings thoroughly.
    🕒 04:53
17. Once the seasonings are mixed, return the seared chicken pieces to the frying pan.
    🕒 05:23
18. Turn the heat to medium and simmer to thicken the sauce. Stir and simmer to allow the flavors to meld into the chicken. [Key Tip!] The flour on the chicken will thicken the sauce. It's ready when you can see the bottom of the pan with a spatula.
    🕒 05:37
19. Once the creamy stew is complete, plate it and serve.
    🕒 06:09