Mahogany Chicken Thighs
"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… read more..."
INGREDIENTS
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water
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soy sauce
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dry sherry
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sugar
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molasses
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distilled white vinegar
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chicken thigh
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ginger
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garlic clove
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cornstarch
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1 1/2 cups water
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1 cup soy sauce
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1/4 cup dry sherry
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2 tablespoons sugar
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2 tablespoons molasses
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1 tablespoon distilled white vinegar
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8 (5- to 7-ounce) bone-in chicken thighs, trimmed
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1 (2-inch) piece ginger, peeled, halved, and smashed
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6 garlic cloves, peeled and smashed
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1 tablespoon cornstarch
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