Article Comment 

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. 

 

 

 

MISO-SMOTHERED CHICKEN 

 

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)

     

  •  

    printer friendly version | back to top

     

     

     

     

     

    Follow Us:

    Follow Us on Facebook

    Follow Us on Twitter

    Follow Us via Instagram

    Follow Us via Email