焼き物（ブラウンソースのチキンステーキ）｜料理研究家リュウジのバズレシピ さんのレシピ書き起こし

Cut diagonally 1 cm wide grid-like cuts into the meat side of the chicken thighs to make diamond cuts.
Sprinkle salt and pepper on both sides, place skin side up for a while, and bring back to room temperature.

Put the butter and cake flour in a frying pan and stir-fry until well browned.
Add the red wine and ketchup sauce, then reduce the heat and fry while crushing the lumps.
Add water little by little and stir-fry while mixing, then add (A) and mix.
Remove from heat.

Wipe off the water from the chicken thighs in Step 1 with kitchen paper.
Spread oil on a frying pan and fry the chicken thighs on medium-high heat while pressing the skin down.
After baking for 4 minutes, turn it over and reduce the heat to medium low.

Transfer the chicken thighs from step 3 to a plate and add the remaining juice from the frying pan to the brown sauce from step 2.
If the viscosity is too high, add water to adjust and mix while warming.

Add the baby leaf to the plate of the chicken thigh that was moved in step 4.
Finished with brown sauce warmed in step 4 and dried parsley.