mahogany chicken thighs
1 ½ cups water
1 cup soy sauce
¼ cup dry sherry
2 tablespoons sugar
2 tablespoons molasses
1 tablespoon distilled white vinegar
8 bone-in chicken thighs
1 (2-inch) piece ginger, minced
6 garlic cloves, minced
1 tablespoon cornstarch
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar in oven-safe 12-inch skillet until sugar is dissolved.
- Arrange chicken, skin side down, in soy mixture and put ginger and garlic between pieces of chicken.
- Bring soy mixture to simmer over medium heat and simmer for 5 minutes. Transfer skillet to oven and cook, uncovered, for 30 minutes.
- Flip chicken skin side up and continue to cook, uncovered, until chicken registers 195 degrees, 20 to 30 minutes longer. Transfer chicken to platter, taking care not to tear skin.
- Pour cooking liquid through fine-mesh strainer into fat separator and let settle for 5 minutes.
- Turn oven to broil.
- Whisk cornstarch and remaining 1/2 cup water together in bowl.
- Pour 1 cup defatted cooking liquid into now-empty skillet and bring to 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 chicken skin side up to now-empty skillet and broil until well browned, about 4 minutes.
- Return chicken to platter and let rest for 5 minutes. Serve, passing reserved sauce separately.
Serve with Stir-fry asparagus with shiitake mushrooms and white rice.