MAHOGANY CHICKEN THIGHS

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falvegas
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Joined: Mon Jun 23, 2008 12:14 am

MAHOGANY CHICKEN THIGHS

Post by falvegas » Fri Feb 13, 2015 5:03 pm

The Economy of Chicken Thighs:
For ~88 Cents a pound one can create a fairly elegant meal with ‘Chicken Thighs’. Thighs are often overlooked in the Meat/Butcher section. For those who love the richness of Dark Chicken Meat, braising will break down the fat and connective tissue and leave the meat moist and silky.

With a Mahogany Finish to the thighs, they can display well, even considering some of the simple Garnishes pictured or posted previously.

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MAHOGANY CHICKEN THIGHS
Ingredients
1-1/2 Cups Water or Chicken Stock
1-Cup Soy Sauce
¼-Cup Dry Sherry
2-TBS Sugar
2-TBS Molasses
1-TBS Vinegar [ White or Apple Cider]
8 – Chicken Thighs, trimmed, 5 to 7 Oz each.
1- Piece Ginger (~2 inch) peeled, halved and smashed.
6-Garlic Cloves, peeled and smashed
1-TBS Cornstarch

Directions
Heat Oven to 300 Deg F, with Rack in Center
** Sauce: In 12 Inch. Oven Proof Skillet, Whisk 1-Cup Water or Stock, Molasses, Sherry, Soy Sauce, Vinegar, and Sugar – until sugar is dissolved.
** Arrange Chicken, skin side down, in the Skillet & Sauce.
** Nestle slivers of Garlic and Ginger in between the chicken pieces.
** Simmer mixture & chicken over medium heat for about 5 minutes
** Place skillet in the oven (uncovered) for about 30 Minutes.
** Flip Chicken over to skin side up (gently not to disturb skin) for another 20 to 30 minutes [Until Chicken is 190 to 196 Deg.]
** Transfer Chicken to a platter gently, not to tear skin.
** Pour skillet liquid through a strainer into a Fat Separator, and let sit 5 minutes.
Turn Oven to Broil
** Whisk Corn Starch and ½-Cup Water or Stock in a bowl
** Pour 1-Cup ‘de-fatted’ cooking liquid into Skillet [Now Empty], bring to simmer over Medium.
** Whisk Cornstarch Mixture into Skillet and simmer1-Minute, until thickens. Pour into a Bowl and set aside.
** Return Chicken to empty Skillet and Broil until Browned, about 4 to 5 minutes.
** Place Chicken on Platter to rest ~5 Minutes.
** Garnish and serve with the Sauce.

I’d probably serve with an Asian Asparagus, maybe Asian seasoned Carrot/Zucchini side, maybe even rice.
And One could garnish this with Scallions and Thai Basil

Another garnish is Curley Green Onion

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This is a video how to do it
https://www.youtube.com/watch?v=XxywI7ksOq4

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