Japanese Style Chicken Pot-au-Feu
February 28, 2023
| Prep Time | 10 Minutes |
| Cook Time | 40 Minutes |
| Servings | People |
Ingredients
- 1 tbs olive oil
- 8 chicken thighs skin on
- 1 l chicken stock
- 90 g white miso paste
- 1 tbs sugar
- 80 ml mirin
- 80 ml sake or dry white wine
- 2 garlic cloves crushed
- 2 bay leaves
- 1 bunch tendersweet carrots
- 1 bunch red radish trimmed
- 1 bunch baby turnips
- 4 small schalots peeled and halved
- 1 leaves small fennel cut into wedges reserved to serve
- 150 g soba noodles
Ingredients
| |
Instructions
- Heat oil in a large saucepan over high heat. In batches, cook the chicken skin side down for 4-5 minutes until the skin is golden and crisp. Turn and cook for a further 2 minutes. Remove from pan and set aside.
- Wipe out saucepan. Place chicken stock, miso, sugar, mirin, sake/wine, garlic and bay leaf into the pan and whisk to combine.
- Return chicken to the pan, then bring to a boil over a high heat. Lower heat and simmer 15 minutes.
- Add remaining ingredients, cook for a further 12 minutes or until vegetables are tender and chicken is cooked through
- Cook Noodles as per packet instructions.
- To serve, serve noodles between the bowls, add 2 pieces of chicken, vegetables and then ladle broth into warmed serving bowls, and scatter over fennel leaves.