Cut the chicken into large, bite-size pieces. Season them with salt and pepper, then set aside for now.

Next, mince the garlic clove and thinly slice the onion. If you are using shimeji, separate the mushrooms from each other. For shiitake, remove the stems and cut the caps into slices.

Heat the olive oil in a skillet over medium heat. Add in the onion and garlic, stir frying until the onion has softened.

Add in the chicken. Cook until the outside of the chicken has browned but it is not yet cooked through.

Next, add the mushrooms and canned tomatoes, including the juice from the can.

Stir in the consomme and fresh rosemary.

If you are using canned whole tomatoes, you should squish them a bit. I used whole baby roma tomatoes and squished about half of them since they are bite-sized anyways.

Place a lid on the pan and reduce the heat to low. Allow it to simmer for 20 minutes, occasionally giving it a stir.

When it is finished cooking, add in the cream and season to taste with salt and pepper.

Serve the creamy tomato chicken drizzled with a bit more cream. You can optionally sprinkle it with some parsley if you choose.