Chicken Main French

Chicken miso pot au feu

Name: Chicken miso pot au feu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 1 tbs olive oil; 8 chicken thigh cutlets (1kg), skin on; 1L chicken stock; 1/3 cup (90g) white miso paste; 1 tbs sugar; 1/3 cup (80ml) each mirin & saké; 2 garlic cloves, crushed; 2 bay leaves; 1 bunch Dutch carrots, scrubbed, trimmed; 1 bunch red radish, trimmed; 1 bunch baby turnips (or 1 small turnip cut into wedges); 4 small eschalots, peeled and halved; 1 bunch pencil fennel, trimmed (or 1 small fennel cut into wedges), fronds reserved to serve

3 ratings

10m

35m

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by Shannon Bennett

Chef

Aug 01, 2017

A Japanese twist on a French classic.

1 tbs olive oil
8 chicken thigh cutlets (1kg), skin on
1L chicken stock
1/3 cup (90g) white miso paste
1 tbs sugar
1/3 cup (80ml) each mirin & saké
2 garlic cloves, crushed
2 bay leaves
1 bunch Dutch carrots, scrubbed, trimmed
1 bunch red radish, trimmed
1 bunch baby turnips (or 1 small turnip cut into wedges)
4 small eschalots, peeled and halved
1 bunch pencil fennel, trimmed (or 1 small fennel cut into wedges), fronds reserved to serve

Method

1.

Heat oil in a heavy-based saucepan over high heat. In batches, cook the chicken skin side down for 4-5 minutes until well browned. Turn and cook for a further 2 minutes. Remove from pan and set aside.
2.

Wipe out saucepan. Place chicken stock, miso, sugar, mirin, saké, garlic and bay into the pan and whisk to combine. Return chicken, then bring to a boil over a high heat. Lower heat and simmer 15 minutes. Add remaining ingredients, cook for a further 12 minutes or until vegetables are tender and chicken is cooked through.
3.

To serve, ladle chicken, vegetables and broth into warmed serving bowls, and scatter over fennel fronds.