Smothered Chicken with Bourbon and Miso
- Makes4 servings
- Cook Time50 minutes
- Active time plus cooling25 minutes active
- 1
This is our adaptation of a recipe from “Smoke and Pickles” by Edward Lee. It's a fantastic Asian-inflected spin on an all-American favorite: smothered pork chops. A combination of umami-rich ingredients, woodsy bourbon and sweet-tangy orange juice produces a silky, deeply flavored mushroom sauce for smothering tender bone-in chicken legs. And to serve on the side? Steamed Asian rice or light, fluffy biscuits—the choice is yours.
Don't worry if you have the wrong variety of miso. We preferred dark miso, such as red (aka) or barley (mugi) miso, but white (shiro) miso is easier to find and more versatile. The sauce will be a little sweeter and milder, but still delicious.
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