Mahogany Chicken Thighs

Name: Mahogany Chicken Thighs
Yield: Serves 4 to 6
Ingredients: 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; 40 ounces, chicken thighs (about 8 pieces), bone-in, trimmed; 1 (2-inch) piece, ginger, peeled, halved, and smashed; 6 , garlic cloves, peeled and smashed; 1 tablespoon, cornstarch

Main Courses
Chicken

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

Chicken thighs can contain unappetizing pockets of fat and sinew. But what if you could turn those liabilities into texture-enhancing assets—and get crispy skin, too?

SERVES 4 to 6

TIME 1¾ hours

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