Yahoo Movies
Please enable Javascript

Javascript needs to be enabled in your browser to use Yahoo Movies.

Here’s how to turn it on: https://help.yahoo.com/kb/enable-javascript-browser-sln1648.html

One-pot chicken that is a blast of savory goodness

This March 25, 2013 photo taken in Concord, N.H. shows a recipe for miso-smothered chicken over rice. (AP Photo/Matthew Mead)This March 25, 2013 photo taken in Concord, N.H. shows a recipe for miso-smothered chicken over rice. (AP Photo/Matthew Mead)

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)

Servings: 4

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.

This March 25, 2013 photo taken in Concord, N.H. shows a recipe for miso-smothered chicken with a side salad. (AP Photo/Matthew Mead)This March 25, 2013 photo taken in Concord, N.H. shows a recipe for miso-smothered chicken with a side salad. (AP Photo/Matthew Mead)

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)