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One-pot chicken is a blast of savory goodness


Miso-smothered chicken with side salad is shown in this March 25 photo taken in Concord, N.H.

Miso-smothered chicken with side salad is shown in this March 25 photo taken in Concord, N.H. Photo by: AP Photo/Matthew Mead


The Associated Press


This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking -- fried chicken -- with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful. 


Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious. 






Start to finish: 1 hour 15 minutes (30 minutes active) 


Makes 4 servings 




1/2 cup all-purpose flour 


1 teaspoon kosher salt 


1 teaspoon cayenne pepper 


1 teaspoon garlic powder 


4 bone-in, skin-on chicken thighs 


2 tablespoons vegetable or canola oil 


2 cups chopped yellow onions 


1 tablespoon minced garlic 


1/3 cup bourbon 


2 cups chicken stock 


1/2 cup orange juice 


2 tablespoons soy sauce 


1 tablespoon dark miso 


8 ounces shiitake mushrooms, stems discarded, thinly sliced 


Cooked rice, to serve 


  • In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly. 


  • In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside. 


  • Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes. 


  • Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes. 


  • Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice. 


    Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium. 


    (Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)



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