Chicken saute | Transcription of Kukipapa Cooking Channel's recipe

Peel the potatoes, wash them with water, and slice them into 6-8 mm thick slices.
Cut the garlic in half and rub the cross section over the bottom of the pot.
Add potatoes (A), heat and bring to a boil.
When it springs, mix the whole from the bottom and heat on low heat for about 20 minutes until the skewers pass.

Remove excess skin, streaks and fat from chicken thighs that were taken out of the refrigerator 30 minutes ago.
Make a notch in the thick part to make it uniform.
Sprinkle salt all over.

Add oil to a frying pan and heat it over medium heat, then add the chicken thighs to the meat before it warms up.
After baking for about 1 minute and 30 seconds, turn it over and bake for about 4 minutes while removing the oil from the skin with kitchen paper.

If bubbles appear on the surface of 1, remove them, and if the potatoes are cooked, remove them from the heat.

Put the garlic between the chicken thighs in the frying pan of 3 and add the bay leaf.
Bake for another 5 minutes until the skin is fragrant.
Turn it over and bake on low medium heat for about one and a half minutes.
Let it sit for a while, let it cool, and cut it to the size you like.

Boil potatoes in cream and serve chopped chicken thighs on a plate.
Sprinkle with salt and pepper, sprinkle with grain mustard if you like.