If you’re looking for a dish that tastes like it took you all day to make, you’ve found the right recipe. This fairly simple chicken dish is bursting with flavor!
Mahogany Chicken Thighs
Servings: 5 people
- 1 ½ cup water
- 1 cup soy sauce
- ¼ cup dry sherry
- 2 tbsp sugar
- 2 tbsp molasses
- 1 tbsp distilled white vinegar
- 8 (5-7oz) bone-in chicken thighs
- 2 in piece of ginger, peeled, halved, & smashed
- 6 garlic cloves, peeled & smashed
- 1 tbsp cornstarch
- Make sure oven rack is in the middle position. Heat oven to 300°.
- Whisk 1 cup of water, soy sauce, sherry, sugar, molasses, and vinegar in 12-inch oven safe skillet. (I've found that using a cast iron skillet works really well in making the thighs crispy!).
- Arrange thighs skin side down in soy mixture and place the ginger and garlic pieces in between the thighs.
- Bring soy mixture with thighs to a simmer over medium heat and simmer for 5 minutes.
- Carefully transfer skillet to oven and cook, uncovered, for 30 minutes.
- Flip thighs skin side up and continue to cook until chicken registers 195° (20-30 minutes longer).
- Transfer thighs to a platter. Be careful you don't tear the skin. Keep cooking liquid.
- Pour cooking liquid through a fine mesh stariner and into a fat separator, let settle for a couple minutes. Heat broiler.– If you don't own a fat separator, you can pour cooking liquid into a ziploc bag and set it down into a large measuring cup so one corner is facing downwards. Once the fat has separated, cut a tiny hole in corner that's facing into the measuring cup. Once most of the broth has drained, pinch the hole making sure not to let the fat seep through.
- Whisk cornstarch and remaining 1/2 cup water in bowl. Pour 1 cup de-fatted cooking liquid into now empty skillet and bring to a simmer over medium heat. Whisk cornstarch mixture into cooking liquid and simmer until thickened, about 1 minute. Pour sauce into bowl and set aside.
- Return thighs, skin side up, to now empty skillet and broil until well browned, about 4 minutes. Make sure to keep an eye on them!
- Return thighs to a platter and let rest for 5 minutes. Serve, passing sauce separately.