Mahogany Chicken

Truthfully, this recipe for Mahogany Chicken was amazingly delicious. Between the sweetness of the molasses and sugar and the saltiness of the soy sauce, this chicken recipe has it in the bag. The chicken was tender and juicy and had a nice flavor from the crispiness of the chicken skin after it was browned under the broiler. Along with quinoa and roasted cauliflower, this meal was a win for our whole family.

Finished mahogany chicken at the diner table

Disclosure
Monica is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission incomes by advertising and linking to Monicas Scratch Kitchen Blog.
Published January 31, 2022
Updated March 21, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you). Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, and Amazon.

What to do with no dry sherry

One part of this recipe that was changed was with the dry sherry. As we had done, red wine was substituted and still made this recipe taste downright fantastic. As we are a family of six, with this recipe recommending using eight thighs, I did have to compensate for a few that were not in our home. I used two chicken breasts in addition to the six thighs that were available. To be honest, the thighs were super juicy, and the breasts were on the dry side. With the chicken breast meat cut up and drizzled with the sauce, it helped to make it moister. Our boys, however, still did not appreciate the slightly dry breasts.

A note has been made on my recipe, in the Americas Test Kitchen cookbook, to not use chicken breasts again! We use recipes from this book often, as they are easy to do and quite delicious. I have yet to try a recipe from this comprehensive cookbook that our entire family has yet to love. If you love to collect cookbooks, because let’s be honest, I cannot be the only one, then this cookbook is the one for you! Check it out on Amazon and take advantage of their free shipping.

Mahogany Chicken Recipe

Ingredients

1 1/2 cups water
1 cup soy sauce
1/4 cup dry sherry
2 Tbsp sugar
2 Tbsp molasses
1 Tbsp distilled white vinegar
8 bone-in chicken thighs
1 piece ginger, peeled, smashed/1 Tbsp ginger paste
6 garlic cloves, minced
1 Tbsp cornstarch

Directions

1. Preheat oven to 300 degrees with the rack in the lower-middle section.
2. Whisk 1 cup water, soy sauce, sugar, molasses and vinegar together in a 12-inch skillet. If you notice the picture below, with the soy sauce jar, we used Low Sodium Soy Sauce. Typically, we only buy Low Sodium Soy Sauce as we try to limit our sodium intake. You can choose to use traditional or Low Sodium.
Also, I used a Dutch oven instead of a skillet.

3. Arrange chicken, skin side down, in the soy mixture and nestle ginger and garlic between the chicken. For this recipe the first time I did use fresh ginger, peeled it, smashed it and plopped it into the sauce. As you strain it out later in the recipe, the whole fresh ginger is a non-issue. However, I cannot make enough recipes that my family has liked, with fresh ginger to compensate for buying it often enough to stay fresh. So, as a result, I found this beaut of a squeeze tube at ALDI and am in love! This magic tube has made the last few recipes with ginger the best and easiest ever. Plus, it saves a small fortune not having to throw away ginger I do not use quick enough. Thanks, ALDI, for this $2.99 bottle of pure win! Click HERE if you want to check out ALDI using Instacart and $10 off your first order! Use the code:MRISKE18E18E at checkout for $10 off.

$2.99 OrganicSimply Nature Organic Ginger Stir in Paste 2.8 oz

4. Bring mixture to a simmer over medium heat, around 5 minutes. Add the sherry! Don’t be like Monica and forget until now. And we did not have dry sherry, but we did have red wine which worked perfectly!

5. Transfer skillet, or Dutch oven, uncovered into the oven and cook for 30 minutes. Since this was the second time making this recipe, using a Dutch oven worked so much better than a cast iron skillet.

6. Carefully flip chicken in the skillet and continue to cook for 20-30 additional minutes. Make sure the chicken temps at 165 degrees.

7. Using tongs, transfer the chicken to a platter, being careful to not break or tear the skin.

8. Pour cooking liquid through a fine-mesh strainer into a fat separator and let settle for 5 minutes.

9. Turn the broiler on in the oven.
10. Whisk cornstarch and remaining 1/2 cup water together in a bowl.

11. Pour 1 cup defatted cooking liquid into the now-empty skillet and bring to a simmer over medium heat.

12. Whisk cornstarch into the simmering liquid and simmer until thickened, about 1 minute.

13. Pour sauce into a bowl and set aside for serving. I had a nice saucepan waiting for the delicious sauce. You can leave it on simmer until dinner is ready.

14. 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.

With this dinner, we had it with roasted cauliflower and quinoa. To roast cauliflower, wash it in a sink colander and slice off the stem. While the cauliflower is laying stem-side down, slice it in 1-inch strips and lay them on a rimmed baking sheet that has been sprayed with non-stick spray. Roast them with the chicken and flip when one side is browned. Make sure to drizzle it with oil and a sprinkle of salt and pepper for flavor.

When the cauliflower is tender and browned at the edges, remove the pan from the oven. To check for doneness, a knife can be inserted into the stem and cut it easily through.
Enjoy!
~Monica

Typically, my meals have much more aesthetic appeal and more color. To be honest, as I was cutting up the cauliflower dreaming of its deliciousness, I heard my mother’s voice say, “there should be more color!” In hindsight, I should have made this recipe with broccoli or Brussel sprouts or zucchini instead of cauliflower. Next time mom, I am sorry this meal was so monochrome, but it was delicious!

Recipe for Mahogany Chicken

Ingredients

1 1/2 cups water
1 cup soy sauce
1/4 cup dry sherry
2 Tbsp sugar
2 Tbsp molasses
1 Tbsp distilled white vinegar
8 bone-in chicken thighs
1 piece ginger, peeled, smashed/1 Tbsp ginger paste
6 garlic cloves, minced
1 Tbsp cornstarch

Directions

1. Preheat oven to 300 degrees with the rack in the lower-middle section.
2. Whisk 1 cup water, soy sauce, sherry, sugar, molasses and vinegar together in a 12-inch skillet.
3. Arrange chicken, skin side down, in the soy mixture and nestle ginger and garlic between the chicken.
4. Bring mixture to a simmer over medium heat, around 5 minutes.
5. Transfer skillet, or Dutch oven, uncovered into the oven and cook for 30 minutes.
6. Carefully flip chicken in the skillet and continue to cook for 20-30 additional minutes. Make sure the chicken temps at 165 degrees.
7. Using tongs, transfer the chicken to a platter, being careful to not break or tear the skin.
8. Pour cooking liquid through a fine-mesh strainer into a fat separator and let settle for 5 minutes.
9. Turn the broiler on in the oven.
10. Whisk cornstarch and remaining 1/2 cup water together in a bowl.
11. Pour 1 cup defatted cooking liquid into the now-empty skillet and bring to a simmer over medium heat.
12. Whisk cornstarch into the simmering liquid and simmer until thickened, about 1 minute.
13. Pour sauce into a bowl and set aside for serving.
14. 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.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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