cook's illustrated mahogany chicken thighs (aka teriyaki chicken)

ingredients
all
1/4 cup dry sherry
could also use dry Asian cooking wine
2 tbsp sugar
2 tbsp molasses
1 tbsp white vinegar
1 cup soy sauce
1 cup water
8 whole bone-in chicken thighs
with skin, 5-7 ounces each, trimmed
2 inches ginger
peeled, halved, and smashed
6 cloves garlic
peeled and smashed
1/2 cup water
1 tbsp cornstarch
steamed rice
cookware
1
Kick off the rice cooker. Set the oven rack in the middle position. Preheat the oven to 300°F.
2
Combine the soy sauce, water, sherry, sugar, molasses, and white vinegar in the large (12-inch) stainless skillet and whisk together until the sugar dissolves.
3
Set the chicken, skin side down, into the sauce in the skillet.
4
Insert the ginger and garlic in between the pieces of chicken.
5
Warm the skillet over medium heat then simmer the sauce the chicken for about 5 minutes.
6
Carefully transfer the skillet to the oven. Cook uncovered for 30 minutes.
7
Flip the chicken skin side up. Cook for another 20-30 minutes, uncovered, until the internal temp of the chicken reaches 195°F.
8
Transfer the chicken to a plate and turn on the broiler. Keep the oven rack in the middle position.
9
Line the mesh strainer with a coffee filter or paper towel and strain the sauce into a medium measuring glass. Let the sauce settle for about 5 minutes, then defat it more if needed. Also if needed, taste the sauce and adjust for seasoning. The first time we made this dish, we found that the sauce needed a little bit of sugar to balance out the flavors.
10
Pour in 1 cup of the cooking sauce into the empty skillet. Simmer the sauce over medium heat.
11
Whisk the water and cornstarch to make a slurry, then whisk the slurry into the sauce. Simmer for about a minute to thicken the sauce. Transfer the sauce into a container.
12
Transfer the chicken, skin side up, into the empty skillet. Broil for about 4 minutes from the middle rack, then rest for 5 minutes.
13
Nestle the thighs in a bed of steamed rice. Serve the sauce on the side.
source: the September-October 2014 issue of Cook's Illustrated.