In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.

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Heat the oven to 400 degrees. Transfer the chicken thighs to a large nonreactive baking dish. Place the chicken top-side down in the dish, then pour the marinade over.

Add the onion and mushrooms and cook over low heat until softened, 5 minutes. Add the wine and cook over high heat until reduced by half, 5 minutes.

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Preparation 1. Heat the oven to 425 F with a pan 6 inches from the broiler and one in the middle of the oven. 2. Pat the chicken dry and trim excess fat.

Add 5 chicken thighs, skin sides down. Sprinkle the non-skin sides generously with salt and pepper. Cook for 5 to 6 minutes, or until the skins turn golden brown.

Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer.

Add stock and thighs and bring to a simmer. Cook until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate, lower heat and keep stock at a gentle simmer.