Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry.
In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.
PanTry: Shoyu, a Japanese soy sauce that is lower in salt.
Substitutions: Vegetable stock or water for dry white wine. Canned jalapeno pepper. 1 tablespoon of garlic chives, snipped instead of clove garlic.
Do NOT substitute white meat.
Pat's note: If you make 6 thighs, do *not* reduce the recipe's sauce. Halve the recipe for 4.