Sauteed chicken with maitake sauce

Cut the chicken thighs into chunks of about 90g each and sprinkle salt on both sides

Heat a frying pan with olive oil over high heat, and once the pan is hot, cook the chicken thighs skin-side down

Reduce the heat to low and cook slowly. Halfway through, add the lemon peel and sliced ​​garlic to the frying pan to add aroma. Depending on the thickness of the meat, cook for about 10 minutes, then flip it over and cook for another 5 minutes. Adjust the cooking time depending on the thickness of the meat

Make the maitake mushroom sauce.
Put olive oil and chopped garlic in a separate frying pan and heat over high heat. When the aroma comes out, add the shredded maitake mushrooms, reduce the heat to low and mix well until the oil is completely coated.

Sprinkle with salt and Italian parsley, cook for about 5 minutes, then add white wine, unsalted butter, and vegetable stock. Season with lemon juice and salt to complete the sauce

Place the chicken thighs in a bowl and pour the maitake mushroom sauce over them. Finish by sprinkling Italian parsley and lemon juice on top, and topping with tomato concassee