Mahogany Chicken Thighs

By ArnoldT

Ingredients

• 11/2 cups water
• 1 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons sugar
• 2 tablespoons molasses
• 1 tablespoon distilled white vinegar
• 8 (5- to 7-ounce) bone-in chicken thighs,
• trimmed
• 1 (2-inch) piece ginger, peeled, halved,
• and smashed
• 6 garlic cloves, peeled and smashed
• 1 tablespoon cornstarch

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

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Mahogany Chicken and Asparagus Stir-Fry

We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too. Our hybrid cooking method helped us achieve all our goals. Gently simmering the thighs in a potent mixture of soy sauce, sherry, ginger, and garlic to an internal temperature of 195…

We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too. Our hybrid cooking method helped us achieve all our goals. Gently simmering the thighs in a potent mixture of soy sauce, sherry, ginger, and garlic to an internal temperature of 195 degrees renders the fat, melts the tough connective tissues into rich gelatin, and boosts the flavor. A brief flash under the broiler crisps the skin and gives it a rich mahogany color.

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