How to cook
Prepare the chicken thigh steaks. If they have excess skin, you can remove it if you like.
In a baking pan, sprinkle with salt and distribute it evenly and grease them well with your hands.
The pickles are cut into small cubes.
Peel the garlic and cut it into slices. The cream cheese is also cut into slices.
A row of steaks, a row of pickles, garlic and cream cheese needs to be lined up in a glass pot.
And again a row of steaks, a row of pickles, garlic and cream cheese.
Arrange until you're out of products and finish it off with the chicken steaks and a little cream cheese on top.
Add the oil (you can skip this if you left the skin on the steaks) and about 1 cup of water. Cover with a lid and bake for about 2 and a half hours.
The steaks are moved around every 50 minutes so that they can all be stewed and baked well and the lid of the glass pot needs to be removed on the first turn.
The result is a very tasty and juicy roasted chicken with cream cheese.