Do you have a solid morning routine or are you still in 16-year old mode where you scramble and rush each morning to get out the door? Good, I’m glad it’s not just me. Kramer and I seem to be at the greatest odds with not only each other, but also the world, most mornings. We keep trying to get in the shower at different times, or I’ll make coffee and eat a little earlier than I normally would to see if that helps, but I still seem to be frantically throwing my stuff into my purse at t-minus 30 seconds to when I need to go and catch the train. Sidenote: eating is key to surviving a morning commute in New York. I don’t know how people deal with the swarms of jackasses bumping into each other or pushing people over in order to get on the train without a little fuel in your stomach. You need the energy to deal with the crazy. Anyway, I think that the small living space must have something to do with it. Kramer and I bump into each other in the kitchen while fixing up our coffees, or get each other’s way in our bedroom as we try to grab clothes out of the closet or a drawer. I suppose we are still getting into the swing of things. At my old job, I had to be in the office so insanely early that often Kramer would just be waking up, or still in bed, when I was heading out. Now I leave only 30 minutes before he does, so we are still struggling to find something that works. We’ll figure it out soon! Ah, yes, martial bliss. You, too, will one day enjoy these fun little first world problems along the journey for the perfect domestic partnership. Good luck!
Speaking of Asian flavors, I recently pulled out one of my favorite cookbooks, Smoke and Pickles, and was immediately drawn to a recipe for miso-smothered chicken. I have a giant container of miso in the fridge and am always looking for something new to do with it, so this was just what I needed. In the book, Edward Lee cooks the whole thing in a pan, but I had a whole bird to work with, so I decided to turn this into a bake of sorts and transfer it to the oven after crisping up the chicken in a pan. Lee also used mushrooms, which honestly I adore and would have preferred to use, but I didn’t have them. Instead, I opted for another similarly textured vegetable: eggplant. I found some adorable little fairy eggplants at the Union Square Greenmarket on my way to work one morning, so I threw them in with the chicken, alongside shallots and finely minced miniature bell peppers. More importantly, though, this recipe has a healthy dose of bourbon for a deep, rich flavor alongside the savory miso broth. There’s a lot going on in this dish, but it all comes together to make a warming autumn meal. We actually didn’t even eat this for dinner. I cooked it up, separated it into containers, and then we had it for lunch over the next few days. It worked out perfectly and was a great way to change up the usual salad/sandwich/soup routine that we’re usually in. If you’ve unfamiliar with cooking with miso at home, this is an excellent way to get acquainted!
Alright, to – mix up your flour, dredge and lightly fry your chicken, and chop your veggies.
Don’t forget the bourbon, guys. Have a little yourself, it’s okay.
Look at those beautiful, crispy pieces of chicken.
Pour your cookies veggies and sauce, miso included, over the top, and bake for 25-30 minutes.
Serve warm, over rice or on its own.
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1½ teaspoons ground cayenne pepper
- 1 small whole chicken (3-4 pounds), broken down (or get a fryer chicken)
- 3 tablespoons vegetable or canola oil
- 1 large eggplant or 6 fairy eggplants, chopped or thinly sliced
- 3 large shallots, minced
- 2 bell peppers, minced
- 8 cloves garlic, minced
- ½ cup bourbon
- 3 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons miso paste
- juice of 2 oranges
- rice, for serving (optional)
- Preheat your oven to 375 degrees F. In a shallow dish, such as a pie tin, mix together the flour, salt, garlic powder and cayenne pepper. Dip the chicken in the flour mixture, shake off the excess, and set aside until all of the pieces are coated.
- Heat your oil in a heavy bottomed pot or pan over medium-high heat, then add the chicken pieces, skin side down, and cook on each side for 5 minutes or so, until golden and crisp. Place the chicken onto a paper towel lined plate and continue working until you've cooked all of the chicken.
- Pour off all but 3 tablespoons of oil from the pot, reduce the heat to medium, and add in your shallots, bell peppers and eggplant. Cook until softened and lightly browned, about 10 minutes. Add in the bourbon and cook until most of the liquid has evaporated, about 5 minutes. Remove from heat.
- Whisk together the chicken stock, orange juice, soy sauce and miso paste. Arrange your chicken pieces in a 9x13 casserole dish, and pour your eggplant, shallot and bell pepper mixture over the chicken. Pour the chicken stock mixture over all of that. Roast the chicken in the oven for 25-30 minutes, until the chicken is cooked through and lightly browned. Serve with rice or on its own. This dish will keep well for up to 4 days in the fridge, and I would know! We ate it for lunch all week.