French potato pan-fried chicken thighs

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Ingredients

Bonelesschickenthigh 1

smallpotatoes 2

3rosemary 3

WHITEWINE 50 ML

BLACKPEPPER 1/2 TEASPOON

WHITEPEPPER 1 TEASPOON

Salt Appropriateamount

Garlic 3 cloves

1tablespoonofoliveoil

Cooking Instructions

Prepare all the ingredients and the chicken thighs are deboned.
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Tie a clove of raw garlic on a fork and tie the chicken thighs...... Zazaza......
Sprinkle with 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, and 1 teaspoon of salt to base the chicken thighs.
Wash the small potatoes, you can peel them without peeling, cut them into thick strips, and slice 2 cloves of garlic.
Heat the olive oil in a frying pan, add the chicken thighs skin side down and fry over low heat.
Fry until the chicken skin is browned and then turn over, be patient â™¬ (ãƒŽ ã‚šâˆ‡ ã‚š) ãƒŽ â™© fragrant feeling has wood ~
Then add the potatoes, garlic and rosemary and continue frying, turning the potato strips over and pressing the chicken thighs horizontally with a fork.
Until it is cooked, if you see too much oil in the pan, you can wipe off some with kitchen paper.
Change to medium and pour white wine over high heat [There is a flame in the pot here, please pay attention and don't worry]
When the white wine has evaporated, add 1/2 teaspoon salt and 1/2 teaspoon white pepper to taste, and remember to shake the pan to make the chicken thighs and potato strips evenly absorbed.
Cut the chicken thighs with a sharp western knife and plate them with potato strips, then garnish them with two sticks of fresh rosemary!
Pour red wine, the chicken thighs are charred on the outside and tender on the inside, and serve (à²¡Ï‰à²¡) hiahiahia