Sauteed chicken｜Recipe written by Hôtel de Mikuni

Peel the tomatoes, remove the seeds and chop finely.
Save the resulting juice in a bowl.
Chop the onion and parsley, and crush the garlic.
Cut one mushroom into thirds.
Cut the chicken thighs from the joints and lightly sprinkle with (A).

Place the frying pan on high heat and add (B).
When the butter changes color, grill the chicken thighs skin side down.
Grill the skin firmly, turn it over and stop the heat when the other side is also browned.
Remove the chicken thighs from the skillet and transfer to a plate.
Discard the remaining oil in the frying pan.

Heat the frying pan from step 2 over medium heat without washing.
Fry the onions and garlic well until golden brown.
Add tomatoes and tomato juice and mix well.

Return the chicken thighs and the juices that have collected on the plate to the frying pan, and turn the heat to high.
Add mushrooms and white wine.
Bring to a boil, then reduce heat to medium and simmer uncovered for 10 minutes.
Turn the chicken thighs over every 5 minutes.
When the water is almost gone, sprinkle the parsley and it's done.