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Mahogany Chicken Thighs
These mahogony chicken thighs are the perfect comfort food. With a deep flavor from a the oven roast and crispy skin, they are comfort food through and through. Pair with steamed broccoli, rice or cauliflower rice to keep it low-carb.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
Cook Time
1
hour
10
minutes
Resting Time
5
minutes
Servings
8
Calories
480
kcal
Author
Kita Roberts
Ingredients
1 ½
cups
cold water
1
cup
soy sauce
¼
cup
dry sherry
2
tablespoon
sugar
2
tablespoon
molasses
1
tablespoon
white vinegar
4
lbs
bone in chicken thighs
1
inch
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 in the cornstarch mixture and cook until thickened, about 1 minute.
Return liquid to bowl and set aside.
Heat 1 cup of the reserved soy mixture in the empty skillet over medium heat.
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
Nutrition
Serving:
1
g
|
Calories:
480
kcal
|
Carbohydrates:
11
g
|
Protein:
35
g
|
Fat:
32
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
189
mg
|
Sodium:
1773
mg
|
Potassium:
548
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
151
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
2
mg