Tara wrote:
> On Thu, 26 Jan 2006 13:06:37 -0600, "jmcquown"
> > wrote:
>
>> People always begged me for the recipe for teriyaki chicken thighs.
>> I browned them the night before then stuck them in the crock pot
>> with the sauce and plugged it in when I got to work. It's
>> cooked completely done by lunch time and a huge hit.
>
> Okay, so now I'm begging. Care to share? Thanks.
>
> Tara

Savory Chicken Thighs

2 lbs. chicken thighs
peanut oil for frying*
1/2 c. chopped onion
2 cloves minced garlic
2 thin slices ginger root
1/2 c. teriyaki sauce
1/2 c. water
2 Tbs. dry sherry
2 Tbs. brown sugar

Heat oil in a large deep skillet* (I broil them on a broiler rack to reduce
the fat). Quickly fry chicken until golden brown. Remove chicken and drain
all but a little of the oil. Stir in onion, garlic and ginger. Cook,
stirring, about
2 minutes. Blend together teriyaki, sherry, water and sugar. Add chicken
back to the pan; bring sauce just to the boil and then reduce the heat.
Cover and simmer about 40 minutes, adding more water if necessary. Also if
necessary thicken the sauce with a cornstarch slurry. Remove chicken to a
platter and spoon the sauce over the chicken.

NOTE: After the chicken is browned and the vegetables are sauteed, the
entire thing may be finished in a crockpot on HIGH (I did this the next day
at my desk), about 3 hours. Seal the crockpot well with foil and then put
the lid on. Use two large rubber bands to secure the lid by stretching the
bands from one handle, over the lid, to the other handle. Makes for secure
transport of a dish with sauce without messing up your car

Jill