クリーム煮（鶏もも肉）｜だれウマ【料理研究家】さんのレシピ書き起こし

Finely chop the onion.
Wipe the dirt off the shimeji mushrooms with kitchen paper to remove the stalks.
Knead it with your hands and tear it off.
Wipe the mushrooms with kitchen paper to remove the stones.
Finely chop.
Chop the bacon into small pieces.
Remove excess muscle and fat from chicken thighs.
Sprinkle both sides of the chicken thighs with salt (for chicken) and sprinkle with cake flour.

Add olive oil to the frying pan and spread it around.
Place the frying pan on low heat, add the chicken thighs skin side down and bake for about 5 minutes until lightly colored.
When the chicken thighs are browned, take them out and wrap them in aluminum foil.
Add (A) to the frying pan from which the chicken thighs were removed.
Cover with a lid and simmer for 5 minutes on very low heat.
Add butter and salt (for vegetables) and sauté over low heat for about 8 minutes.
Return the chicken thighs to the skillet and add the white wine.
Heat slowly over low heat to evaporate moisture.
Add (B) when most of the moisture evaporates.
Spoon the broth over the chicken thighs and simmer until thickened.
Add black pepper.
Taste, adjust to your liking and turn off the heat.
Squeeze the lemon and let it soak in the lemon juice.

Arrange the chicken thighs and cream on a plate and sprinkle with parsley to complete.