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30minutes
Cut chicken thighs into 4 to 6 equal parts and season with salt and pepper.
Bake the sausages and bacon side by side on the skillet. Once the color is on both sides, take it out and line up the chicken thighs and bake on both sides.
When the chicken thighs are browned, take them out, add olive oil to a height of about 1.5 cm, add thickly sliced garlic and hawk claws, and heat over medium heat.
Add sliced onions, shimeji mushrooms, sausages, bacon, chicken thighs, and cherry tomatoes and heat until the vegetables are tender.
・ Cut the onion into round slices with a width of about 1.5 cm.
・ It is recommended to rub a generous amount of salt and pepper into the chicken thighs.
・ For shimeji mushrooms, cut off the stones and loosen the bunches by hand.
・ Cut the bacon thickly.
・ Cut the garlic to the desired thickness.
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