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

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
Kick off the rice cooker. Set the oven rack in the middle position. Preheat the oven to 300°F.
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.
Set the chicken, skin side down, into the sauce in the skillet.
Insert the ginger and garlic in between the pieces of chicken.
Warm the skillet over medium heat then simmer the sauce the chicken for about 5 minutes.
Carefully transfer the skillet to the oven. Cook uncovered for 30 minutes.
Flip the chicken skin side up. Cook for another 20-30 minutes, uncovered, until the internal temp of the chicken reaches 195°F.
Transfer the chicken to a plate and turn on the broiler. Keep the oven rack in the middle position.
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.
Pour in 1 cup of the cooking sauce into the empty skillet. Simmer the sauce over medium heat.
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.
Transfer the chicken, skin side up, into the empty skillet. Broil for about 4 minutes from the middle rack, then rest for 5 minutes.
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.