Prepping: Slice the chicken thigh into bite-sized pieces. Season with salt and pepper. Cut the onion in half and slice into 1cm wide slices. Chop the hard ends off the mushrooms and slice them in half.
Heat some olive oil and mashed garlic in a frying pan over low heat. Add the chicken thigh and turn the heat to high. Transfer onto a plate once it's nicely browned on both sides.
Add the onion and mushrooms into the same frying pan that you used to cook the chicken. Stir-fry until soft. Put the chicken back into the pan and continue to stir-fry lightly.
Mash the canned tomatoes as you add them into the frying pan. Then add the rest of the ingredients to make the sauce. Simmer over low heat for over 20 minutes until the onions become creamy.
Dish it up. Top with fresh basil or parsley if possible, and enjoy.
Story Behind this Recipe
I was inspired by a chicken dish that I ate at an Italian restaurant to make this recipe.
Simmer longer to make the chicken softer and the onions creamier. Please shorten the simmering time if you prefer your onions to retain their shape. Add more sugar and ketchup into the sauce if you like it sweeter. I usually leave some sauce for the following day to enjoy some pasta for lunch.