Mahogany Chicken Thighs, Part 1.

Actually, I made this recipe before my summer vacation, and I forgot to rate it at that time. My only comments were that it was too salty, and that I accidentally let mine broil for too long. It was a little too dark, but still flavorful. I will make it again tonight, and will post Part 2 tomorrow. The changes I will make are to buy low-sodium soy sauce and will be extra vigilant during the broiling process.

Final results were a little salty and overly dark

Final results were a little salty and overly dark

Comments:

  1. Chris Kimball reminds us to trim all visible fat and skin from the underside of the chicken. Tonight I am going to use a combination of thighs and drumsticks, so I’m not sure how I will trim the drumsticks,
  2. He also recommends serving with steamed rice, but I might make potatoes.

Cost: $5
How much work? Low.
How big of a mess?  Medium.
Start time 5:30 PM. Dinner time 6:30 PM

Chris Kimball’s original recipe is here. The descriptions of how I cooked it today are given below:

1-1/2 cups water
1 cup soy sauce
1/4 cup dry sherry
2 tablespoons sugar
2 tablespoons molasses
1 tablespoon distilled white vinegar
4-lbs bone-in chicken thighs
2″ ginger piece
6 garlic cloves
1 tablespoon cornstarch

  1. Set a rack to the middle of your oven and pre-heat to 300-degrees.
  2. In an oven-safe 12″ skillet, whisk together 1 cup water, 1 cup water, 1 cup soy sauce, 1/4 cup sherry, 2 tablespoons sugar, 2 tablespoons molasses, and 1 tablespoon vinegar. Arrange chicken with the skin side down in skillet and soy sauce mixture.  Peel ginger, cut in half and smash. Peel the garlic cloves and smash.
    Nestle the ginger and garlic between the chicken pieces.
  3. Put over medium burner and bring up to a simmer. Continue to simmer for 5 minutes, then put skillet in pre=heated oven for 30 minutes.
  4. Flip chicken skin-side up and contine to bake for another 20 to 30 minutes until the chicken reaches 195-degrees. Remove chicken to serving platter.
  5. Pour cooking liquid through a fine-mesh strainer into a fat separator. Allow to settle for 5 minutes. Turn over to broil.
  6. In a separate small bowl, whisk corn starch together with 1/2 cup water.
  7. Pour 1 cup of the de-fatted juices into the skillet and bring up to a simmer over medium burner. Whisk in water/corn starch and simmer for 1 minute, until thickened. Pour sauce into serving bowl and set aside.
  8. Put chicken back into skillet and broil for 4 minutes until well browned. Return chicken to serving platter and allow to rest for 5 minutes before serving; passing the sauce separately.

 

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2 Responses to Mahogany Chicken Thighs, Part 1.

  1. Lorri says:

    I look forward to reading the results of Part 2 !

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