Cut the chicken into 4 cm square pieces. Season with salt and pepper and dust with flour.
Slice the onion into 1 cm thick slices. Shred the shimeji mushrooms into small clumps. Thinly slice the garlic.
Heat some oil in a frying pan and sauté the garlic over low-medium heat. When it's fragrant add the chicken pieces and fry until a light golden brown.
Add the onion and mushrooms, and when they are limp add the wine. Add the ingredients marked ○ (canned tomato, soup cube, bay leaf, oregano, ketchup, chuuno sauce, salt) plus 1/3 of the tomato can worth of water to the pan.
Simmer over low heat for about 20 minutes. Adjust the seasoning with salt and pepper. When the sauce has thickened it's done.
Use about 3/4 to 1 teaspoon of salt at Step 5. You can use any herbs you like besides oregano, or use herb salt instead (and adjust the amount of salt accordingly).
Story Behind this Recipe
I wanted to make a substantial one-plate dish in a hurry...so I cooked a lot of chicken in sauce. Even my raw tomato-hating son can eat dishes made with canned tomatoes, so it's also a way to get him to eat tomatoes.
Because the chicken is fried with a flour coating, none of the umami escapes. I like to use a wok with a non-stick coating to simmer the chicken. The amount of chicken and mushrooms varies in our house depending on who's at home the day.