Miso glazed chicken thighs
Serves 1
Directions
- 1Start with skin on chicken thighs.
- 2Liberally salt the skin.
- 3You can cook these straight away or you can give them 30 minutes to an hour or even overnight uncovered in the fridge, that will allow the salt to be absorbed.
- 4When you're ready, dab off any excess moisture.
- 5Then go into a cold or very cool pan skin side down.
- 6I'm doing two at a time so I'm not overcrowding the pan.
- 7They'll go onto a low heat, say a two out of ten.
- 8As the fat renders, they'll start to unstuck, but you can't rush this bit.
- 9Bring them together, skin side up in the same pan.
- 10Now it's time for a second ingredient miso, you'll want to thin this out a little bit with some water.
- 11Mix those together and keep adding tiny amounts of water until it's thin enough to paint with.
- 12That goes all over the skin and now we're gonna put this in an oven.
- 13They reach an internal temperature of 75°C.
- 14Add in some finely diced shallots.
- 15Cook the shallots out for a couple of minutes until translucent.
- 16Then grate in some fresh garlic and follow that up with some freshly peeled ginger.
- 17That gets cooked out for another minute or two and then add in some sake.
- 18Cook it down until it's jammy and then in with some mirin.
- 19Get that jammy again and then add in some stock.
- 20I wanted kombu dashi stock for this, so I got one of these tea bag type things.
- 21If you prefer, you can also use chicken stock.
- 22So add that stock to the pan and reduce it aggressively until it looks like this.
- 23Then add in some miso and mix until it's all incorporated.
- 24Turn the heat off and add a tiny piece of butter.
- 25Keep it moving, which will allow it to emulsify.
- 26You'll have this beautiful glossy sauce that coats the back of a spoon.
- 27I'm serving these with some glazed carrots and some toasted sesame green beans.
Ingredients
- 4 chicken thighs
- salt
- miso
- water
- shallots
- garlic
- ginger
- sake
- mirin
- stock
- butter
- carrots
- green beans
- sesame seeds
Equipment
pantongsspatulagraterwhiskbowlsmall plate
Tips
- The drier the skin, the quicker they will brown and release.
- When they come out, remember to leave a tea towel on the handle to remind you it's hot.
- If you want to make a pan sauce to go with these, you can rest them in the oven you just turned off.
- You can strain the sauce if you like, but I like it with all the gubbins in.
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