Mahogany Chicken
Recipe for a delicious Mahogany Chicken using a Dutch Oven. The result is moist chicken thighs that have a creamy sauce.
Equipment
- Dutch Oven
- Saucepan
- Cutting board
- Mesh Strainer
Ingredients
- 1 1/2 cups Water
- 1 cup Soy Sauce
- 1/4 cup Dry Sherry
- 2 Tbsp Sugar
- 2 Tbsp Molasses
- 1 Tbsp Distilled Vinegar
- 8 Chicken Thighs bone-in
- 1 piece Ginger peeled, smashed
- 1 Tbsp Ginger Paste
- 6 Garlic Cloves minced
- 1 Tbsp Cornstarch
Instructions
- Preheat oven to 300 degrees Fahrenheit with the rack in the lower-middle section.
- Whisk 1 cup water, 1 cup soy sauce, 1/4 cup sherry, 2 Tbsp sugar, 2 Tbsp molasses and 1 Tbsp vinegar together in a 12-inch skillet.
- Arrange chicken, skin side down, in the soy mixture and nestle ginger and garlic between the chicken.
- Bring mixture to a simmer over medium heat, around 5 minutes.
- Transfer skillet, or Dutch oven, uncovered into the oven and then cook for 30 minutes.
- Carefully flip chicken in the skillet and then continue to cook for 20-30 additional minutes, making sure the chicken temps at 165 degrees.
- Using tongs, transfer the chicken thighs to a platter, being careful to not break or tear the crispy skin.
- Pour cooking liquid through a fine-mesh strainer and then collect into a bowl, or into a fat separator and let settle for 5 minutes.
- Turn the broiler on in the oven.
- Whisk the cornstarch and the remaining 1/2 cup water together in a bowl.
- Pour 1 cup defatted cooking liquid into the now-empty skillet and then bring to a simmer over medium heat.
- Whisk cornstarch into the simmering liquid and simmer until thickened, about 1 minute.
- Pour sauce into a bowl and then set aside for serving.
- Return the chicken skin side up to the empty skillet and place in the oven under the broiler until well browned. This should not take more than 3-4 minutes.
- Serve with sauce separately with steamed vegetables and rice or quinoa.