You will need:

450 g meat from chicken legs
250 ml food cream
1 tsp Must Umami black garlic paste
30 g of parmesan
olive oil
0.5 tsp of salt
pepper
thyme

Preparation:

Wash the chicken legs under cold water and dry with a paper towel. Rub with salt and pepper.

Heat the oil in a pan (put enough oil on the pan so the bottom is properly covered), place the chicken skin down on the pan and cook on high heat for 12 minutes, in the meantime check that the skin does not turn too brown and reduce the heat if necessary.

Turn the chicken over and cook for another 10 minutes. Check the ripeness of the chicken by cutting it open with a knife. When the chicken legs are ready, lift them from the pan.

Clean the pan.

To make the sauce, mix the food cream, black garlic paste, salt, pepper and bring to simmer. Add the parmesan and stir until the cheese melts.

Put the chicken legs in the sauce and simmer for another 4 minutes.

Serve with fresh thyme and tea with buckwheat or rice.