Miso Chicken & Cabbage (Print Version)
# Ingredients:
01 -
1/3 cup light soy sauce.
02 -
1 medium yellow onion.
03 -
1 1/2 pounds green cabbage (either a small one or half of a medium-size cabbage).
04 -
4 large garlic cloves, sliced thin.
05 -
2 tablespoons butter, unsalted.
06 -
1 tablespoon honey.
07 -
1 teaspoon ground black pepper.
08 -
3/4 teaspoon kosher salt.
09 -
4 chicken thighs, skin-on and bone-in (about 2 pounds).
10 -
1/2 cup dry white wine, like sauvignon blanc.
11 -
1 tablespoon and 1 1/2 teaspoons olive oil.
12 -
1/4 cup white miso paste.
13 -
Chopped fresh cilantro or chives for topping.
# Instructions:
01 -
Put the butter in a small dish, leaving it at room temperature to soften.
02 -
Set your oven to 375˚F and position the rack in the center.
03 -
Slice the onion into thin, even pieces. Cut the cabbage into wedges, then slice each into 1/2-inch sections. Thinly slice the garlic in the meantime.
04 -
Mix the softened butter with the miso, salt, honey, and pepper in a dish. Stir until it all comes together smoothly.
05 -
Take the chicken and pat them dry using paper towels. Rub 1/4 cup of the miso butter onto each piece.
06 -
Heat olive oil in a Dutch oven over medium. Place the chicken into the pan with the skin side down. Allow the skin to brown for around 4 minutes, flip it, and cook for a couple more minutes before removing it from the pot.
07 -
Throw the onions into the pot and let them cook for about a minute until golden. Add the cabbage and cook, stirring frequently, as it wilts and browns, about 7 minutes. Toss in the garlic alongside the remaining butter mix. Cook together until fragrant.
08 -
Pour in your soy sauce and white wine, giving the bottom a good scrape to release stuck bits. Cook for two minutes, letting the wine smell fade, then turn off the burner.
09 -
Put the chicken back in the Dutch oven, skin facing up, on top of the cabbage. Slide it into the oven for 30 minutes until the cabbage softens and the meat is cooked all through.
10 -
Sprinkle some chopped cilantro or chives over the top before serving.
# Notes:
01 -
Want more flavor? Let the chicken sit in the miso butter mixture for a few hours ahead of time.
02 -
Serve with hot steamed rice to soak up all those yummy juices.