Savory goodness in one-pot meal

The Associated Press

This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms.

Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.


Start to finish:

1 hour 15 minutes

(30 minutes active)

½ cup all-purpose flour

1 tsp. kosher salt

1 tsp. cayenne pepper

1 tsp. garlic powder

4 bone-in, skin-on chicken thighs

2 Tbsp. vegetable or canola oil

2 cups chopped yellow onions

1 Tbsp. minced garlic

1/3 cup bourbon

2 cups chicken stock

½ cup orange juice

2 Tbsp. soy sauce

1 Tbsp. dark miso

8 ounces shiitake mushrooms, stems discarded, thinly sliced

Cooked rice, to serve

In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add chicken and toss well to coat evenly.

In a medium Dutch oven over medium, heat oil until it shimmers. Add chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes.

Transfer chicken to a paper-towel-lined plate. Set aside.

Pour off all but 2 tablespoons of oil from the pot. Reduce heat to medium-low and add the onions.

Cook, stirring occasionally, until softened and golden, 12 to 15 minutes.

Stir in garlic and cook for 1 minute. Add bourbon and cook until all the liquid has evaporated, about 2 minutes.

Stir in chicken stock, orange juice, soy sauce and miso. Bring to a simmer.

Return chicken to the pot, cover and simmer until chicken is cooked through and tender, about 30 minutes.

Add mushrooms and simmer, uncovered, until mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer.

Serve with rice.

Servings: 4

Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.

(Recipe from Edward Lee’s “Smoke and Pickles,” Artisan, 2013)

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