Miso-Smothered Chicken Bake
Prep time
Cook time
Total time
Rich, buttery roasted chicken smothered in miso with eggplant, peppers and shallots.
Serves: 4
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/10/10/miso-smothered-chicken/