Miso-braised chicken & leeks from More Is More: Get Loose in the Kitchen (page 178) by Molly Baz

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

Accompaniments: Purple salad; Fennel on fennel on fennel tortilla; Dilly beans & burrata with frizzled shallots

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

  • Eat Your Books

    Chicken thighs may be substituted for chicken legs.

  • liz_rv8joj on February 16, 2026

    Bone-in skin-on breast worked well. Did not follow the directions to keep the leeks cut side down while cooking (seemed impossible and not enough room in the pan). Otherwise solid recipe with great flavors - sake and miso were lovely.

  • Lsblackburn1 on February 15, 2026

    I really loved this. Used sake and red miso. Served with pan con tomate and the leeks were delicious on top of that.

  • kbrooks on November 26, 2024

    We liked this well enough. The Spice rub for the chicken was quite good. The miso sauce and leeks so-so. I've been starting skin on chicken pieces skin down in a cold pan for years as this recipe does and it results in a lovely crispy skin with minimal shrinkage.

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