👨‍🍳 作り方

1. 1

   Pat the chicken pieces dry and season generously with salt and pepper.

   💡 プロのコツ: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken and set aside.

   💡 プロのコツ: Don't overcrowd the pan; sear in batches if necessary.
3. 3

   Add the chopped onion to the pot and sauté until softened, about 5 minutes.

4. 4

   Add the minced garlic and sliced mushrooms to the pot. Cook until mushrooms release their liquid and start to brown, about 7-10 minutes.

5. 5

   If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

6. 6

   Return the chicken to the pot. Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender and cooked through, about 30-35 minutes.

   💡 プロのコツ: The sauce should thicken slightly. If it's too thin, you can remove the chicken and simmer the sauce uncovered for a few minutes.
7. 7

   Stir in fresh parsley just before serving. Adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: Adding parsley at the end preserves its fresh flavor and color.