Steps

1. Finely chop 100g onion.
   🕒 02:15
2. For 200g of your favorite mushrooms, tear king oyster mushrooms by hand and trim the ends off shimeji mushrooms and break them apart.
   🕒 03:00
3. Microwave the frozen 200g canned tomatoes for about 2 minutes to thaw.
   🕒 04:05
4. Slice 350g chicken thigh into bite-sized pieces and rub in salt and pepper to taste.
   🕒 04:18
5. Heat 2 tsp olive oil in a frying pan over medium heat.
   🕒 08:26
6. Place the chicken thigh skin-side down and cook until browned on all sides. Tip! Cooking skin-side down first allows the chicken fat to render, adding richness.
   🕒 08:35
7. Once the chicken is browned, add the onion and sauté until tender. Tip! There's no need to caramelize the onion; just soften it.
   🕒 11:47
8. Once the onion is tender, add the mushrooms and sauté together.
   🕒 13:17
9. Add the thawed canned tomatoes and simmer over high heat, reducing the liquid until thickened.
   🕒 15:07
10. Place 15g butter in a heat-resistant container and microwave for 20 seconds to melt.
    🕒 16:57
11. Add 1 tbsp all-purpose flour to the melted butter and mix until dissolved. Tip! Mixing the flour with butter beforehand prevents lumps and helps thicken the sauce smoothly.
    🕒 17:45
12. Once the tomatoes have reduced, add 1 and 1/2 tsp consommé granules, 1 tsp chicken stock granules, 1/2 tsp sugar, 1 pinch salt, and black pepper to taste, then mix.
    🕒 18:35
13. Add 200ml milk and mix. Once it boils, add the prepared melted flour and butter mixture and stir quickly to thicken.
    🕒 20:19
14. Serve on a plate and sprinkle with parsley if desired. Tip! Adding Tabasco for a flavor change is also recommended.
    🕒 23:05