Miso Butter Rubbed Chicken
- 10 chicken drumsticks
- 1/2 cup white miso paste
- 1/4 cup unsalted butter, soft
- 2 tbsp honey
- 1 tbsp ginger, grated
- 1/4 tsp white pepper
- Splash of rice wine vinegar
- 1 cup each, shiitake and oyster mushrooms, trimmed and cleaned
- 4 cloves garlic, peeled and broken/smashed
- Preheat oven to 450°F
Combine miso, butter, honey, ginger, pepper and vinegar in a large bowl. Toss with chicken, rubbing very well.
In a cast iron skillet, over medium high heat, heat a large splash of oil, add mushrooms and sauté until browned. Toss in garlic cloves, heat 1 minute longer, add chicken and toss to combine, place skillet in oven and roast for 20-25 minutes basting 1-2 times or until 165°F minimum internal temperature is reached. Garnish with cilantro, green onion and sesame seeds. I served mine with broccolini and rice.
INTERESTING INGREDIENT: WHITE MISO
White Miso is made from fermented soy beans and rice and provides a wonderful “umami” flavour to your dishes. Originating from Japan, this amazing and flavourful ingredient has been around for centuries. It is very salty so you will want to reduce or eliminate salt when using it in your recipes. Miso can be used in many dishes, dressings and condiments as a seasoning replacement. It is wildly addictive, you will almost surely find yourself playing with adding it to any and everything you can think of.
Recipe created by Chef Dany Duguay
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