CHICKEN MISO POT AU FEU
“A Japanese twist on a French classic”
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)