Our Family's Chicken in Tomato Sauce

• 600 grams Chicken thighs
• 1/2 tsp Salt (to season the chicken)
• 1 Pepper
• 3 tbsp White flour
• 1 large Onion
• 1 pack Shimeji mushrooms
• 2 tbsp Olive oil
• 1 clove Garlic
• 3 tbsp Wine
• 1 can Canned tomatoes
• 1 Soup cube
• 1 Bay leaf
• 1 Oregano
• 2 tbsp Ketchup
• 2 tbsp Chuuno sauce (Japanese-style Worcestershire sauce)
• 3/4 tsp Salt

1. Cut the chicken into 4 cm square pieces.
2. Season with salt and pepper and dust with flour.
3. Slice the onion into 1 cm thick slices.
4. Shred the shimeji mushrooms into small clumps.
5. Thinly slice the garlic.
6. Heat some oil in a frying pan and saute the garlic over low-medium heat.
7. When it's fragrant add the chicken pieces and fry until a light golden brown.
8. Add the onion and mushrooms, and when they are limp add the wine.
9. Add the ingredients marked (canned tomato, soup cube, bay leaf, oregano, ketchup, chuuno sauce, salt) plus 1/3 of the tomato can worth of water to the pan.
10. Simmer over low heat for about 20 minutes.
11. Adjust the seasoning with salt and pepper.
12. When the sauce has thickened it's done.
13. Use about 3/4 to 1 teaspoon of salt at Step 5.
14. You can use any herbs you like besides oregano, or use herb salt instead (and adjust the amount of salt accordingly).

salt, pepper, white flour, onion, pack, olive oil, clove garlic, wine, tomatoes, bay leaf, oregano, ketchup, chuuno sauce, salt

Taken from cookpad.com/us/recipes/170940-our-familys-chicken-in-tomato-sauce (may not work)