Mahogany Chicken Thighs

These Mahogany Chicken Thighs are worth every moment of anticipation as the house fills with their aroma! The first excellent bite lets you know just why.

There is something really really sexy about good thighs. I’m talking thick juicy thighs. The kind ACDC knew all about. It’s just not the same with a breast, no matter how tempting. So you can keep your health-conscious white meat to yourself. I am all in for this deep dark cut, bone in, skin on. There’s not much really to debate about it. Thighs taste better, they are moist, and at the end of the day, they are oh so good.

Knock out the neighbors. Flash them these thighs.

Let me know how this recipe for Mahogany Chicken Thighs rates on your dinner charts!

Mahogany Chicken Thighs

If there is one chicken dish you add to the rotation this season, make this it. The flavor is insane and, even with that long ingredient list, it really is an easy recipe.

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Ingredients

• 1 1/2 cups cold water
• 1 cup soy sauce
• 1/4 cup dry sherry
• 2 tbs sugar
• 2 tbs molasses
• 1 tbs white vinegar
• 8 8 oz bone in chicken thighs
• 1 2 " piece ginger peeled, halved, and smashed
• 6 garlic cloves peeled and smashed
• 1 tbs cornstarch

Instructions

• Preheat the oven to 300 degrees F.
• In a large oven safe skillet, whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar. Place the chicken skin side down in the skillet and arrange the ginger and garlic in between each.
• Bring the mixture to a simmer over medium heat and cook for 5 minutes. Transfer the skillet to the oven and cook, uncovered, for 30 minutes longer.
• Flip the chicken and continue to cook for 20 to 30 minutes longer, until internal temp reaches 195 degrees F. Carefully transfer the chicken to a platter and strain the cooking liquid rest for 5 minutes. Strain into a bowl and skim fat from the top and discard.
• Set the oven to broil. Whisk the cornstarch and remaining 1/2 cup water into a small bowl. Heat 1 cup of the reserved soy mixture in the empty skillet over medium heat. Whisk in the cornstarch mixture and cook until thickened, about 1 minute. Return liquid to bowl and set aside.
• place the chicken back into the empty skillet and broil about 4 minutes, until well browned.
• Remove from oven and let rest before serving with additional sauce over rice.

Notes

Cooks Illustrated Magazine September October 2014

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