Smothered Chicken W/ Bourbon & Miso

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a small bowl, whisk together the soy sauce and miso until smooth. Whisk in the orange juice and set aside. Season the chicken on both sides with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin down and cook undisturbed until well browned, about 5 minutes. Flip and cook until the second sides are well browned, another 5 minutes. Transfer to a large plate, then pour off and discard all but 2 tablespoons fat from the pot.

Step 2

Return the pot to medium-high. Add the onions, mushrooms and garlic, then cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 minutes. Add the bourbon and cook, scraping up the browned bits, until most of the liquid has evaporated, about 30 seconds. Pour in the miso mixture and 2 cups water, then bring to a simmer. Return the chicken skin up to the pot and pour in the accumulated juices. Cover, reduce to medium-low and cook, adjusting the heat as needed to maintain a gentle simmer, until the thickest parts of the legs reach 175°F, 20 to 25 minutes.

Step 3

Using tongs, transfer the chicken to a serving dish. Bring the sauce to a boil over high and cook, uncovered and stirring occasionally, until the sauce has thickened to a gravy consistency, 7 to 9 minutes. Taste and season with salt and pepper, then spoon over the chicken.

Step 4

Don't worry if you have the wrong variety of miso. We preferred dark miso, such as red (aka) or barley (mugi) miso, but white (shiro) miso is easier to find and more versatile. The sauce will be a little sweeter and milder, but still delicious

Step 5

And to serve on the side? Steamed Asian rice or light, fluffy biscuits—the choice is yours