Steps

1. Make crisscross diamond cuts on the skin side of the chicken thigh 320g. 【Key Point!】 This makes the meat tender, allows it to cook through evenly, and prevents undercooking.
   🕒 02:37
2. Season both sides of the chicken with salt 1/3 tsp and black pepper to taste.
   🕒 03:09
3. Bring the chicken to room temperature. 【Key Point!】 The osmotic pressure of salt condenses the meat's umami, and bringing it to room temperature ensures even cooking, resulting in tender chicken cooked quickly.
   🕒 03:14
4. Just before cooking, thoroughly pat dry the chicken skin with a paper towel. 【Key Point!】 Wiping away moisture ensures the skin cooks up crispy and fragrant.
   🕒 03:36
5. Add butter 10g to a frying pan and melt over low heat.
   🕒 05:20
6. Add all-purpose flour 1 tbsp to the melted butter and stir-fry until the roux turns brown, like it's slightly caramelized. 【Key Point!】 Thoroughly cooking the flour develops a fragrant aroma and creates a deep flavor, similar to sauces from Western-style restaurants.
   🕒 05:23
7. Add red wine 50cc to the browned roux and simmer over low heat until it thickens.
   🕒 05:59
8. Add ketchup 1 tbsp and stir-fry, breaking up any lumps.
   🕒 06:13
9. Gradually add water 50cc in about two batches, stirring to make a smooth sauce.
   🕒 06:28
10. Add Chuno sauce 1 tsp and consommé 1 tsp, then mix.
    🕒 06:46
11. Add sugar 2/3 tsp, butter 5g, and salt and pepper to taste, then mix and adjust the flavor.
    🕒 07:03
12. Remove the brown sauce from the heat and set aside.
    🕒 07:14
13. Heat oil in a frying pan.
    🕒 07:52
14. Place the chicken in the pan skin-side down and press it gently while cooking over medium heat for about 4 minutes. 【Key Point!】 Thoroughly searing the skin results in a crispy texture.
    🕒 07:55
15. Flip the chicken and cook thoroughly over medium-low heat until cooked through.
    🕒 08:44
16. Once the chicken is cooked, transfer it to a plate.
    🕒 09:31
17. Add the pan drippings to the brown sauce and mix.
    🕒 09:38
18. Gently warm the brown sauce, adding water to adjust if the consistency is too thick.
    🕒 09:48
19. Drizzle plenty of warm brown sauce over the plated chicken, sprinkle with dried parsley to taste, and serve.
    🕒 10:05