煮物（鶏もも肉のトマト煮）｜フリーランス料理人の部屋さんのレシピ書き起こし

Chop the onion.
Peel the garlic cloves, crush them and chop them into coarse pieces.
Cut off the stalks of the shimeji mushrooms and loosen them.
Cut off the stem of the tomato and cut into cubes.
Cut off the parsley stalks and chop finely.
Wipe off excess water from the chicken thighs with kitchen paper and lightly sprinkle both sides with salt.

Place the chicken thighs skin side down in a frying pan and heat over medium heat.
When you hear a burning sound, reduce the heat to low and cover with a lid.
When the fat comes out from the skin, add the shimeji mushrooms and stir-fry them.
When the skin of the chicken thigh is browned and well-cooked, turn it over, and when the meat is lightly browned, take it out.
Add olive oil, onion, garlic and salt and fry over low heat.
When the garlic is lightly colored, add tomatoes and salt, increase the heat, and stir-fry over time.

Cut the chicken thighs that have been removed into bite-sized pieces.
When the tomatoes are well-fried, add water and add the shimeji mushrooms and chicken thighs.
Once boiling, taste, season with salt and pepper, and sprinkle with parsley to complete.