Sasha's Kitchen: Miso Glazed Braised Chicken With Mushrooms

This recipe was very loosely and freely inspired by Momofuku's recipe for Miso Glazed Chicken.  However, I made so many changes, modifications, additions and adjustments that the final recipe is really a creation all in of itself.  My initial intention was to just follow the recipe, but in this case, my choice not to follow the directions and go off on my own served me well.  I'm quite pleased with my contributions.

This is a great recipe because it a very flavorful braised chicken, and i makes enough for several nights dinner all at once.  I made the Miso Glazed Braised Chicken last night for my husband and father-in-law, who was visiting after a long day at work, and we all loved how this recipe turned out.  I'm actually not a big fan of chicken - generally I consider chicken breasts to been too dry and not flavorful enough and usually prefer veal, beef or lamb.  However, this recipe used braised chicken thighs and was both juicy and flavorful by the time it got to my plate.  This might be my current favorite chicken recipe that I have experimented with.  It is definitely a winner and will be demanded again soon in my house!

Miso Glazed Braised Chicken (very loosely adapted from Momofuku)
2 packages Empire chicken thighs (with skin and bones), about 5 lbs
2 T Canola Oil
2 medium sized onions
1 pint package sliced mushrooms
2 portobello mushrooms, sliced
2 T diced fresh ginger
2 T diced garlic
4 cups low sodium chicken stock
1/2 cup mirin
2 T rice wine vinegar
2/3 cup soy sauce
1 cup miso paste
2 tsp Sesame Oil
5 large leaves of collared greens or mustard greens (I used mustard greens)

To prepare the recipe, first preheat the oven to 400 degrees.  Place the chicken thighs (I had eight in my packages) on foil lined baking sheets and bake for about 40 minutes until slightly golden but not cooked through.  While the chicken is cooking, dice the onions, mushrooms and garlic and saute in the Canola Oil for about 8 minutes.  Then add the miso, soy sauce, sesame oil, chicken stock, vinegar and mirin to your Dutch oven and bring to a boil, stirring until the miso paste is dissolved.  Add the chicken and mushroom mix to the Dutch oven.

Lower the oven temperature to 300 degrees and braise the pot with the chicken and braising solution in the oven for about two to two and a half hours (mine went for close to two and a half hours) until the chicken is tender and falls off the bone.  Add the shredded up greens about ten minutes before completion of the braising to the pot.  Serve hot and enjoy!  The final flavor is slightly sweet because of the Miso but incredibly succulent and flavorful.