Steps

1. Trim the root of 5 cloves of garlic and cut the center of the side with the sprout in half vertically.
   🕒 00:30
2. Peel the garlic.
   🕒 00:40
3. Use a toothpick to remove the garlic sprouts. This is the key! Sprouts can cause bitterness and an acrid taste, so remove them.
   🕒 00:49
4. Grate all the garlic and place it in a large bowl.
   🕒 01:05
5. Add 300ml of milk, 1 tsp of consomme (half a cube if using a bouillon cube), 1 tbsp of lemon juice, and 20g of butter to the bowl with the grated garlic and mix.
   🕒 01:24
6. Remove any blood clots or parts that would negatively affect the texture from 1 piece of chicken thigh (approx. 330g).
   🕒 02:01
7. Check for and remove any cartilage by touch.
   🕒 02:25
8. Make cuts along the tendons with the tip of your knife. This is the key! Cutting the tendons will reduce toughness and make the chicken easier to chew.
   🕒 02:43
9. Cut the chicken into 8 equal pieces. Ensure the pieces are uniform in size for even cooking. This is the key! Cut in half, then in half again to create uniform pieces.
   🕒 03:04
10. Pat the surface of the chicken dry with paper towels.
    🕒 03:27
11. Lightly season both sides of the chicken with salt. This is the key! Instead of using a spoon, rub the salt with your fingers to ensure even seasoning.
    🕒 03:41
12. Put 2 tbsp of all-purpose flour into a resealable bag, add the cut chicken pieces, and shake well. This is the key! Dusting with flour will create a crispy texture. It's also recommended for sauces where you don't want thickness, like stews.
    🕒 03:58
13. Place 1.5 tbsp of olive oil in a cold frying pan and arrange the chicken pieces, skin-side down.
    🕒 04:31
14. Cook over medium heat for 3 to 4 minutes until the skin is golden brown and crispy. Flip and cook the other side for about 1 minute. This is the key! Starting in a cold pan prevents the skin from shrinking and ensures a crispy finish.
    🕒 05:05
15. Move the cooked chicken to the side of the pan and slowly pour the prepared sauce mixture into the empty space.
    🕒 05:17
16. Gently stir while bringing to a boil, being careful not to splash the chicken.
    🕒 05:36
17. Once boiling, reduce heat to low and simmer for 6 to 7 minutes to thicken the sauce.
    🕒 05:47
18. As the sauce thickens, frequently lift the chicken pieces and spoon the sauce underneath them. This is the key! This prevents the chicken from burning or sticking to the pan by distributing the sauce evenly.
    🕒 06:07
19. Once the sauce has reduced by about half and thickened, it's ready.
    🕒 06:27
20. Serve in a bowl and sprinkle with Parmesan cheese, if desired. Highly recommended to serve with butter rolls for dipping.
    🕒 06:38