Mahogany Chicken Thighs from Camp Lebanon’s Kitchen
If there is one chicken dish you should add to the rotation this season, make this the one. The flavor is insane and, even with a long-ish ingredient list, it really is an easy recipe.
- 1 1/2 cups cold water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tbs sugar
- 2 tbs molasses
- 1 tbs white vinegar
- 8 eight ounce bone in chicken thighs
- 1 two inch piece of ginger, peeled, halved, and smashed
- 6 garlic cloves, peeled and smashed
- 1 tbs cornstarch
- Preheat the oven to 300 degrees F.
- In a large oven safe skillet, whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar. Place the chicken skin side down in the skillet and arrange the ginger and garlic between each.
- Bring the mixture to a simmer over medium heat and cook for 5 minutes. Transfer the skillet to the oven and cook, uncovered, for 30 minutes longer.
- Flip the chicken and continue to cook for 20 to 30 minutes longer, until internal temp reaches 195 degrees F. Carefully transfer the chicken to a platter and strain the cooking liquid. Rest for 5 minutes. Strain into a bowl and skim fat from the top and discard.
- Set the oven to broil. Whisk the cornstarch and remaining 1/2 cup water into a small bowl. Heat 1 cup of the reserved soy mixture in the empty skillet over medium heat. Whisk in the cornstarch mixture and cook until thickened, about 1 minute. Return liquid to bowl and set aside.
- Place the chicken back into the empty skillet and broil about 4 minutes, until well browned.
Remove from oven and let rest before serving with additional sauce over rice.