Miso Chicken Stew
8 chicken thighs (or 500g chicken)
4 medium carrots
2-3 stalks of celery
1 large onion
3 cloves garlic
1/2 cup white wine
1/2 cup white miso paste
Chicken or Vegetable stock (enough to cover ingredients)
Salt and Pepper to taste
4 sprigs Thyme or Rosemary
- I buy fresh miso paste from the local Korean market, many Western supermarkets will now carry Miso Paste. Buy Shiro (white) or Mild Miso paste, Miko brand is readily available in Coles (Australia) or Safeway (USA). One tub will make several meals and will store for months in the fridge.
- In a bowl mix the miso paste and wine into a paste
- Peel and dice the carrots and onions, trim and dice the celery and garlic
- Add the vegetables to the bowl and mix until the paste covers all the vegetables
- Strip the leaves off the herbs and add to the bowl, dried herbs will work if you have no fresh herbs
- Add salt and pepper to taste - I use whole peppercorns but any table salt and pepper will do
- Mix thoroughly to ensure distribution of the seasonings
- I am not fond of single use appliances so I cook this recipe in a Creuset style stove top oven, if you have a slow cooker or pressure cooker these will work just as well.
- Heat your pan and add a tiny amount of oil enough to stop the chicken sticking, add the chicken thighs whole and fry until brown on the outside.
- The sear will add a lot of flavour to the dish, if you are feeling lazy or rushed you can add to the slow cooker raw but will miss some of the depth
- Once the chicken is brown add your vegetable miso mixture and stir, then cover with stock or water until all the items are covered.
- If using a slow cooker leave overnight or for 8 hours; this dish cooks wonderfully while you're at work.
- Using the stove top method cook for 3-4 hours on low, no need to stir or attend to the dish you can leave this stew on the stove while you do chores or other things around the house
- Once cooked take a fork and tease apart some of the chicken, it should fall apart easily without much effort. Often just picking up the chicken with the fork is enough to separate the strands of the protein
- This recipe serves 4 - 8 heartily, half the recipe for smaller groups. Macros if divided by 8 are 9g Carbs (8 net), 4g fat, ~150 Calories
- If desired serve over rice, potatoes or noodles, but this is delicious on its own