Miso-smothered chicken from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • bourbon
  • ground cayenne pepper
  • chicken thighs
  • garlic powder
  • oranges
  • chicken stock
  • shiitake mushrooms
  • cooked rice
  • yellow onions
  • dark miso

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pineapple-pickled jicama

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on July 15, 2018

    We like this quite a bit, flabby skin and all. I'll use less stock for the sauce next time, may be only one and a half cup because there was a lot of sauce even after about 20 minutes of reducing and the chicken were already fall-off-the-bone tender. Did not have any dark miso, so used Chinese bean paste instead, also used 6 reconstituted dried shiitake mushroom instead of fresh ones.

  • jenniwa on June 23, 2016

    Recrisp the chicken skin under the broiler

  • babyfork on September 29, 2015

    I'd give this 3.5 stars...my family gave it 4.5. Kid liked it, husband loved it. Would make again, but play around a bit with the sauce. It was good as is, but I'd like to tweak it a bit for my own taste. Maybe use more orange juice, a little less miso. I removed the chicken and simmered the sauce to get it to thicken up. Was pressed for time...could have thickened it up more. Ended up using a tbsp of cornstarch to help it along more quickly. Served over brown rice with the pineapple-pickled jicama. I like the previous reviewer's idea of crisping the chicken skin up a bit under the broiler before serving.

  • Delys77 on September 21, 2013

    Pg. 76 This is very comfort food like umami laden braise that goes very well with asian noodles. I went with 8 small thighs and I decreased the stock by about 20%. Cooked for a little less time than he said and sauteed the mushrooms separately and added at the end. I also pulled the chicken at the end to re crisp the skin under the broiler and I reduced the sauce a bit while I was doing this.

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