It’s been a while since we’ve met up, here on this page. I haven’t stopped cooking, of course. Actually, quite the opposite is true. We’ve been hard at work on our new book (due out around Spring of 2019, which seems unbearably far away, given that our deadline is July 1st!). We are creating over 100 recipes that will swoop in and save (every)day for you: the book is called Hero Dinners, and each and every meal is made in a single sheet pan or a skillet. (We’ve just started an instagram page, too: @herodinners. Come join us there!). Just think, dinner with no timing to worry about, and only one pan to clean at the end of a long day. But the book won’t be published for a while still, so perhaps you’ll be more interested in some of our recipes you can get right now.
We just did a project for Anolon and Williams-Sonoma for which we created dishes that highlighted the attributes of several specific pans. On one level, my favorite dish was the Cardamom Pear Tarte Tatin pictured above, because…well, because it is dessert, and I love good dessert. (I also love pears and cardamom. And David’s flawless, simple pie crust dough.)
But this Miso Soy Braised Chicken with Winter Earth Vegetables may win out even over dessert. (Can you imagine?!) It is wonderfully soothing, subtly sweet and salty: it is what comfort food served to royalty in a palace must be like. I have thought of and yearned for this serene dish many times since we’ve made it. Pity me, please, because since then we have been too busy creating new dishes to make this one again. But you lucky souls out there are not in that position, so by all means, make this one-pot complete meal.
Please note that we we do not receive compensation from any of these links or for this post, but we were compensated by Anolon to create the recipes. Anolon agreed to let me re-publish them here. FYI, you can find many more recipes we have created for them here.
| Servings 4 | |
- 1 tablespoon olive oil
- 3.5 - 4 pound chicken, trimmed of excess fat
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 6 garlic cloves, minced
- 5 scallions, cut in 3/4-inch pieces
- 2 cups lower sodium chicken broth
- 1/4 cup white miso
- 2 tablespoons lower sodium soy sauce
- 2 tablespoons mirin
- 8 white mushrooms, quartered
- 12 ounces sweet potato, peeled and cut in 3/4-inch pieces
- 1 medium turnip, peeled and cut in 3/4-inch pieces
- 1 medium parsnip, peeled and cut in 1/2-inch pieces
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- Preheat the oven to 375°F.
- Heat the olive oil in a 5-quart nonstick Dutch oven over medium until the oil shimmers. Season the chicken with salt and pepper and add to the pan, breast side down. Cook until the chicken is browned all over, turning every 3 minutes, about 12 minutes total. Transfer the chicken to a plate.
- Heat the sesame oil and add the ginger, garlic and green onions; cook, stirring often, until fragrant and slightly softened, 2 minutes. Stir in the broth, miso, soy sauce and mirin, stirring until the miso dissolves. Add the mushrooms, sweet potato, turnip and parsnip; top with the chicken. Cover the pan and transfer to the oven. Bake 45 minutes, uncover and continue cooking 15 minutes longer until the chicken and vegetables are very tender. Remove from the oven and let stand 10 minutes before carving chicken. Serve in shallow bowls with the vegetables and broth.
Congratulations to you and David on your new book! And now I’m hopping over to the Anolon site because–you had me at tarte tatin!
“Heat the sesame oil’. I don’t see sesame oil listed in the ingredient list. How much?
Thanks for catching this! It is 2 teaspoons sesame oil, and it has been added in to the ingredients.