Miso Butter Chicken Dish (Print Version)

# Ingredients:

01 - 1 1/2 pounds of green cabbage (use a small head or half of a medium one).
02 - 1 tablespoon of honey.
03 - 2 tablespoons of butter, unsalted.
04 - 1 medium-sized yellow onion.
05 - 4 garlic cloves, sliced thin.
06 - 1/3 cup of soy sauce with reduced sodium.
07 - 1/2 cup of dry white wine (like sauvignon blanc).
08 - 1 teaspoon freshly cracked black pepper.
09 - 1/4 cup of white miso paste.
10 - 3/4 teaspoon kosher salt.
11 - 1 tablespoon plus 1 1/2 teaspoons olive oil.
12 - 4 chicken thighs with skin and bone (about 2 pounds).
13 - Chopped cilantro or chives for sprinkling on top.

# Instructions:

01 - Let the butter sit in a small bowl at room temperature until it softens.
02 - Set your oven to 375°F and position the rack in the center.
03 - Slice the onion thinly after halving it. Cut the cabbage into wedges, then into strips about 1/2 inch thick. Slice the garlic thin as well.
04 - Mix the butter with the miso, salt, pepper, and honey in a small bowl until smooth.
05 - Use paper towels to pat the chicken thighs until they're dry. Coat them completely with 1/4 cup of the miso butter.
06 - Warm the olive oil in a Dutch oven at medium heat. Place the chicken skin-side down and cook until the skin turns golden brown, about 4 minutes. Flip the chicken and cook another 2 minutes, then move it to a plate.
07 - Add the onion to the pot and cook for 1 minute until it starts to brown. Toss in the cabbage and stir until it softens and reduces by half, about 7 minutes. Mix in the garlic and the leftover miso butter, cooking until the butter melts and it smells fragrant.
08 - Pour in the wine and soy sauce, and scrape up any bits stuck to the bottom. Let it cook for 2 minutes until the wine reduces and doesn't smell like alcohol.
09 - Lay the chicken, skin-side up, on top of the cabbage in the pot. Move the pot to the oven and cook for half an hour, or until the chicken is fully cooked and the cabbage is tender.
10 - Before serving, sprinkle some cilantro or chives on top.

# Notes:

01 - For a deeper flavor, let the chicken marinate in the miso butter for a few hours.
02 - Serve with steamed rice to soak up the savory sauce.

Back