① Finely chop the onions, cut the mushrooms in half, and cut the chicken thighs into bite-sized pieces.
② In a pan with 1 tablespoon of oil and warmed over medium heat, bake chicken thighs sprinkled with 1 tablespoon of flour for 2 minutes from the skin, turn over and bake for 2 minutes.
③ Take out the chicken thighs, reduce the heat to low and fry the onions and mushrooms until tender.
④ Add seasoning and boil, put roasted chicken thighs and chestnuts in a pan, cover and steam over low heat for 6 minutes.
Add fresh cream, turn off the heat when warm, and sprinkle with salt and pepper to complete!
![kurahsiru[クラシル]](https://assets.kurashiru.com/production/assets/kurashiru_logo-81cae3c71c84cdf810452fad186fd5ca4e12e87e5e4a4354f13b3cd071f272cd.png){kind=logo}
