{{ :recipes:mahogany_chicken.jpg?direct&200|}} ====== Mahogany Chicken ====== /* Description */ 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. {(rater>id=100|name=Mahogany Chicken|type=rate|headline=off)} |**Preheat:** 300°|**Yield:** 4-8 servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 1:00| ====== Ingredients ====== * 1-1/2 cups water * 1 cup soy sauce * 2/3 cup soy sauce (or 1 cup low-sodium 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 ====== Directions ====== - Set a rack to the middle of your oven and pre-heat to 300-degrees. Trim away any skin and excess fat from the bottom of the thighs. - In an oven-safe 12″ skillet, whisk together 1 cup water, 3/4 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. - Put over medium burner and bring the liquid up to a simmer. Continue to simmer for 5 minutes, then put the skillet into the pre-heated oven for 30 minutes. - Flip chicken skin-side up and continue to bake for another 20 to 30 minutes until the chicken reaches 195-degrees. Remove chicken to serving platter. - Pour cooking liquid through a fine-mesh strainer into a fat separator. Allow to settle for 5 minutes. Turn over to broil. - In a separate small bowl, whisk corn starch together with 1/2 cup water. - 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. - Put chicken back into skillet and broil for 3 to 4 minutes until well browned. Return chicken to serving platter and allow to rest for 5 minutes before serving; passing the sauce separately. ====== Notes ====== The second try definitely worked out better. While my plan had been to use low-sodium soy sauce, on my way home from the supermarket I realized that I had forgotten to buy it. So I reduced the soy sauce (and therefore the saltiness) by 1/3 cup. The flavors were much more robust when not masked by the extreme saltiness of my first attempt. Also, I broiled the chicken for just 2 minutes (in Step 8) until the chicken was lightly browned. Even though the chicken was far from the broiler element, it is still amazing how fast this 195-degree chicken will crisp up. This attempt earns a solid 4-stars; flavorful and balanced, easy to make. BTW – Chris Kimball recommends serving this with steamed rice, but because my son had a friend over who loves potatoes, I served it with mashed potatoes. The kids gave the recipe as high as 4-1/2 stars. https://myyearwithchris.wordpress.com/2014/09/16/mahogany-chicken-thighs-part-2/ /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Poultry AmericasTestKitchen}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dip-Spread Entertaining Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry AmericasTestKitchen MainDish/Pork MainDish/Seafood Pasta Pizza Roast Salad Salad/Dressing Sandwich Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~