Mahogany Chicken Thighs
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By 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?
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WHY THIS RECIPE WORKS
We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too. Our hybrid cooking method helped us achieve all our goals. Gently simmering the thighs in a potent mixture of soy sauce, sherry, g...
