A rich roast chicken dish with caramelised radishes and mushrooms, finished with a luscious miso butter sauce. Perfect for a comforting yet classy meal.
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Serves
4
Bone-In Skin-On Chicken Thigh
Radish
Mixed Mushroom
Softened Butter
White Miso
Mirin
Chicken Stock
Rice Vinegar
Cooked Rice
Sesame Seeds
Salt
Black Pepper
Vegetable Oil
Serves
4
Bone-In Skin-On Chicken Thigh
Radish
Mixed Mushroom
Softened Butter
White Miso
Mirin
Chicken Stock
Rice Vinegar
Cooked Rice
Sesame Seeds
Salt
Black Pepper
Vegetable Oil
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Step 1.
Preheat the oven to 200°C fan.
Step 2.
Generously season the chicken thighs with salt and black pepper. Place them skin-side down into an ovenproof frying pan over medium heat. Cook undisturbed for 8-10 minutes until the skin is golden brown. Transfer to a plate, skin-side up.
Step 3.
In the same pan, add the halved radishes and mushrooms sliced into 1cm-sized chunks. Stir-fry for 4-5 minutes until golden brown.
Step 4.
Pour in the chicken stock and rice vinegar, bring to a boil, then place the chicken skin-side up back on top.
Step 5.
Transfer the pan to the oven and roast for 25-30 minutes until the chicken is fully cooked.
Step 6.
Reheat the rice and divide it into serving boxes.
Step 7.
Once the chicken is cooked, place it on top of the rice with the roasted vegetables.
Step 8.
Whisk the miso, mirin, butter, and half the sesame seeds into the pan juices. Drizzle over the chicken and rice.
Step 9.
Finish with the remaining sesame seeds and serve.
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