Chicken Tomato Simmer in One Pot

• 2 Chicken thighs
• 1 Salt & pepper
• 1 1/2 tbsp Olive oil
• 2 clove Garlic
• 300 ml Tomato sauce
• 2 Bay leaves
• 1 Soup stock granulated cubes
• 1 bunch Shimeji mushrooms
• 1 Italian parsley or parsely

1. Cut the thighs in half, and sprinkle both sides with salt and pepper.
2. Heat olive oil in a pot and cook the minced onions.
3. Brown both sides of the thigh meat.
4. Once the skin is lightly browned, flip over the meat and cook the other side.
5. Add the tomato sauce, bay leaves, and soup stock and simmer over low-medium heat for 15 minutes.
6. Season with salt and herbs to taste.
7. If it's too bitter, add some sugar.
8. I recommend a rich flavor.
9. Add the shimeji mushrooms and once tender, transfer to a serving plate.
10. Top with parsley and heavy cream as desired, and it's complete.
11. I prepared the chicken as karaage and added paprika.
12. By adding some stock vegetables and soup stock, I was able to transform it into a tomato curry.

chicken, salt, olive oil, clove garlic, tomato sauce, bay leaves, cubes, mushrooms, italian parsley

Taken from cookpad.com/us/recipes/169246-chicken-tomato-simmer-in-one-pot (may not work)