Steak (chicken steak) | George George's recipe transcription

Trim the ends of bone-in chicken thighs, including the bones.
Remove excess fat, skin, and sinew.
Sprinkle salt on both sides, rub it in with your hands, and put it in a vat.
Rinse the cutting board with water and crush the garlic by smashing it with the belly of a knife.
Place the garlic and rosemary on top of the bone-in chicken thighs, cover with plastic wrap, and leave for about 20 minutes.

Peel the potatoes and cut them into 1cm wide pieces.
Peel the carrots and cut them into 1cm wide pieces.
Peel the celery and cut it diagonally.
Cut the mushrooms in half.

Wipe the moisture from the bone-in chicken thighs with kitchen paper.
Sprinkle salt on 2.
Pour olive oil into a frying pan, heat over medium heat, and add 1 and 2.
Cover with parchment paper, place a weight on top and bake for 5 minutes.
Remove the parchment paper and weights and turn the vegetables over.
Cover with parchment paper again, place a weight on top and bake for 5 minutes.
Remove the cooking sheet and weight, remove the cooked vegetables, and add the mushrooms.
When the bone-in chicken thighs are cooked, remove them.
Wipe off any remaining fat in the frying pan with kitchen paper and add the vegetables back in.
Add chicken bouillon and butter and heat.
Add the bone-in chicken thighs back in and heat through.
Once the liquid and butter have emulsified and thickened, add the Italian parsley.

Arrange 3 on a plate.
Finished with black pepper.