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

Calories 480kcal

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