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    You are in: Home / Recipes / Clay Pot Miso Chicken Recipe
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    Clay Pot Miso Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    BMW Chef's Note:

    Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 500°F with rack in middle.
    2. 2
      Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
    3. 3
      While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
    4. 4
      Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
    5. 5
      Reduce oven to 300°F and move rack to lower third.
    6. 6
      Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.
    7. 7
      Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
    8. 8
      Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.
    9. 9
      Cover pot and braise in oven until chicken is tender, about 1 hour.
    10. 10
      Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.

    Ratings & Reviews:

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    Nutritional Facts for Clay Pot Miso Chicken

    Serving Size: 1 (847 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 648.8
     
    Calories from Fat 339
    52%
    Total Fat 37.7 g
    58%
    Saturated Fat 9.4 g
    47%
    Cholesterol 161.5 mg
    53%
    Sodium 2807.3 mg
    116%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 5.7 g
    22%
    Sugars 9.6 g
    38%
    Protein 44.5 g
    89%

    The following items or measurements are not included:

    dried wood ear mushrooms

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