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20minutes
Put (A) in a bowl and mix.
Cut off the root of the garlic, remove the skin and slice thinly.
Bring chicken thighs to room temperature and remove excess fat with a knife.
Make cuts at 3 cm intervals in the direction perpendicular to the muscle.
Sprinkle salt and pepper on both sides, and sprinkle potato starch on both sides.
Heat a frying pan over low heat and add olive oil and garlic.
When the garlic becomes a light golden color, take it out, place the chicken thigh skin side down in a frying pan, and heat over low heat for 7 minutes.
When the skin of the chicken thigh is browned, turn it over, add the sauce from step 1, and heat for about 3 minutes.
Add butter and mix with sauce.
Serve in a bowl and sprinkle garlic and black pepper on top to complete.
・When you sprinkle potato starch on the chicken thighs, make sure to cover the insides of the cuts.
・When heating the garlic in step 3, tilt the frying pan and slowly heat the garlic in the olive oil.
・After adding the sauce in step 3, pour the sauce over the chicken thighs while heating to allow the flavors to soak in.
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