Mason Made

Chicago handmade goods from the heart.

Miso Chicken Thighs

Kathleen MasonComment

Around eight years ago, I dined at Girl & the Goat in Chicago’s West Loop neighborhood for the first time. I do not remember most of what I ate, although all of it was amazing because my brain was stuck on this one dish: braised miso chicken with mushrooms.

Fast forward to today, I have made my own version of this recipe for countless weeknight meals, dinners with friends, and office lunches. This recipe remains one of my tried-and-true comfort foods that leaves me satisfied but not weighed down.

One last plug for Stephanie Izard, Executive Chef and Owner of Girl & the Goat, if you have a chance to go to one of her restaurants, run. Go at 9:30 p.m. on a Sunday. Go at 4:30 p.m. on a Friday. Just. Go.

Her other spots include Little Goat, Duck Duck Goat, Cabra, and Sugargoat in Chicago and Girl & the Goat and Cabra in Los Angeles.

On to the recipe:

Ingredients

  • 1.5lb bone-in skin-on chicken thighs (about five in the pack)

  • 1 cup broth (I prefer chicken but feel free to use vegetable-based)

  • 1 tbsp miso paste (I prefer white as it is more mellow in flavor)

  • 1 tbsp soy sauce

  • 1/2 tbsp rice vinegar

  • 1 tsp toasted sesame oil

  • 2 garlic cloves, grated

  • 1 inch of ginger, grated

    The last six ingredients will make up your sauce. Place all of them into a measuring cup and set aside.

    Heat a heavy-bottomed pot on medium-high heat for a few minutes. Once warm, put in a tablespoon or so of olive oil. Salt and pepper the skin-side of the chicken thighs and add them skin-side down to the hot pan. Allow these to crisp and get brown along the sides before flipping for about five minutes. Cook for another five minutes on the other side. This is just to sear and begin creating flavor.
    Turn down the heat to medium and top the chicken thighs with the sauce in the measuring cup. Cover with a lid and let cook for 20 minutes. After 20 minutes, remove the lid and add whatever green that you prefer. My favorite is baby bok choy which I have sliced in half length-wise, but collard greens, kale, or broccoli would all work great here.

    Place the lid back on and cook for another five minutes. Once your vegetables are tender, remove them from the top and plate the meal. Begin with a grain at the bottom, such as brown rice, and top with chicken thighs, vegetables, and the sauce.

    Enjoy!