CHICKEN MISO POT AU FEU

“A Ja­panese twist on a French clas­sic”

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4

1 tbs olive oil 8 chicken thigh cut­lets (1kg), skin on 1L chicken stock cup (90g) white miso paste 1 tbs sugar cup (80ml) each mirin and saké 2 gar­lic cloves, crushed 2 bay leaves 1 bunch Dutch car­rots, scrubbed, trimmed 1 bunch red radish, trimmed 1 bunch baby turnips (or 1 small turnip cut into wedges) 4 small es­chalots, peeled and halved 1 bunch pen­cil fen­nel, trimmed (or 1 small fen­nel cut into wedges), fronds re­served to serve

Heat oil in a heavy-based saucepan over high heat. In batches, cook the chicken skin side down for 4-5 min­utes un­til well browned. Turn and cook for a fur­ther 2 min­utes. Re­move from pan and set aside. Wipe out saucepan. Place chicken stock, miso, sugar, mirin, saké, gar­lic and bay into the pan and whisk to com­bine. Re­turn chicken, then bring to a boil over a high heat. Lower heat and sim­mer 15 min­utes. Add re­main­ing in­gre­di­ents, cook for a fur­ther 12 min­utes or un­til veg­eta­bles are ten­der and chicken is cooked through. To serve, la­dle chicken, veg­eta­bles and broth into warmed serv­ing bowls, and scat­ter over fen­nel fronds.

NU­TRI­TION • 43G PRO­TEIN • 14G SAT FAT • 18G CARB • 13G SUG­ARS • 2045MG SODIUM • 710 CAL (2975KJ)

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