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25minutes
Peel the garlic, slice one or two pieces into slices and extrude the middle bud with the tip of a toothpick. Finely chop one piece.
Remove excess skin and yellowish fat from chicken thighs, remove whitish streaks and hard cartilage with kitchen knives, and pierce the front and back of chicken thighs with the tip of a kitchen knife. After the pretreatment, salt and pepper.
Bake chicken thighs from the skin in a frying pan, add salad oil to the empty space, and fry the sliced garlic.
Put olive oil in a pan and fry the chopped garlic. When the garlic in the pot smells, add canned tomatoes, consomme, and sugar, mix to crush the tomato lumps, and simmer to remove water.
When the garlic in the frying pan turns golden brown, remove it. If the skin is browned, turn it over and bake the other side. When it gets burnt, cover it and cook it all the way through.
Completed with tomato sauce and fried garlic slices as a topping.
・ By properly preparing the chicken thighs, which tend to be greasy, you can eat them refreshingly and the texture will improve.
・ The purpose of making holes on the front and back of chicken thighs is to prevent them from shrinking when baked. It is easy to make a hole if you stab the skin with a knife while stretching it by hand.
・ No oil is required when grilling chicken in step 3.
・ If you fry the garlic too much, it will be bitter, so take it out early.
・ Tomato sauce is delicious even when used for pasta.
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