煮物（鶏もも肉のトマト煮）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Remove excess sinew, fat, and skin from chicken thighs.
Cut the chicken thighs in half along the center line, then cut into bite-sized pieces.
Add salt and pepper (for seasoning chicken thighs) and use your hands to mix it all over.

Cut off the roots of the shimeji mushrooms and loosen them with your hands.
Cut the core off the onion and cut into 5mm thick slices.

Add the contents of the canned tomatoes to the rice cooker and mash them with a spatula.
Add grated garlic and mix, then add (A) and mix.
Add honey and mix, then add water and mix again.
Add salt and pepper (for tomato sauce) and mix.

Place shimeji mushrooms 1 and 2 and onions in 3 in that order, and drizzle olive oil over the top.
Press down lightly with a spatula so that the entire onion is submerged in the tomato sauce.
Add the bay leaves and press down with a spatula so that they are submerged in the tomato sauce.
Cook normally for 1 hour.
Open the lid of the rice cooker once and check the water content. If the water content is high, continue cooking.

Place the miso in a small container and add a small amount of the soup from Step 4.
Dissolve the miso in the soup from step 4, then add it to the rice cooker.
Mix everything with a spatula and taste.

5を器に盛り付け、乾燥パセリを散らしたら完成。