MISO Chicken: With Bok Choy And Mushrooms
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
Crispy chicken thighs are coated in a sweet and savory miso glaze, then roasted with bok choy and mushrooms. The vegetables cook in the pan juices, absorbing umami flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs trimmed
- Kosher salt and freshly ground black pepper
- 59.1 ml white or yellow miso paste
- 29.6 ml rice vinegar
- 29.6 ml honey
- 9.86 ml minced peeled fresh ginger minced
- 9.86 ml sesame oil
- 14.8 ml high-heat oil, such as canola or safflower
- 8 baby bok choy roots trimmed and leaves separated
- 227 g cremini or shiitake mushrooms stemmed and thinly sliced
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 175 mg
- Iron: 3.2 mg
- Magnesium: 82.6 mg
- Phosphorus: 447 mg
- Potassium: 972 mg
- Zinc: 3.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
- 59.1 ml white or yellow miso paste
- 29.6 ml rice vinegar
- 29.6 ml honey
- 9.86 ml sesame oil
- 14.8 ml high-heat oil, such as canola or safflower
Prepare
- Trim 4 bone-in, skin-on chicken thighs
- Mince 9.86 ml minced peeled fresh ginger
- 8 baby bok choy, roots trimmed and leaves separated
- 227 g cremini or shiitake mushrooms, stemmed and thinly sliced
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
Pat the chicken thighs dry with paper towels and season with salt and pepper.
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Step 3.
In a small bowl, whisk together the miso paste, rice vinegar, honey, minced ginger, and sesame oil. Set aside.
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Step 4.
Heat the high-heat oil in a 10-inch oven-safe skillet over medium heat. Add the chicken, skin side down, and cook until the skin is brown and crisp, 4 to 5 minutes. Flip and cook until the other side is browned, 2 to 3 minutes.
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Step 5.
Transfer the skillet to the preheated oven and roast the chicken for 10 minutes.
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Step 6.
Carefully remove the skillet from the oven and transfer the chicken to a plate. Drain off all but 1 tablespoon of the chicken fat from the skillet.
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Step 7.
Add the bok choy leaves and sliced mushrooms to the skillet. Using tongs, toss the vegetables with 3 tablespoons of the miso mixture.
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Step 8.
Spread about 1 tablespoon of the remaining miso mixture on top of each chicken thigh. Nestle the thighs on top of the bok choy and mushrooms in the skillet.
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Step 9.
Return the skillet to the oven and continue roasting until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 15 minutes.
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Step 10.
Carefully remove the skillet from the oven. Place the chicken thighs on serving plates. Gently toss the bok choy and mushrooms with the pan juices and serve alongside the chicken, basting with more pan juices as desired. Serve immediately.