Miso-smothered chicken

By CarolM-2

Takes a little while to prepare, but, so worth it.

Ingredients

• 1/2 cup flour
• 1 tsp. kosher salt
• 1 tsp. cayenne pepper
• 1 tsp garlic powder
• 4 bone-in skin on chicken thighs. ( used boneless, skinless)
• 2 Tbsp. vegetable or canola oil
• 2 cujps chopped yellow onions
• 1 Tbsp. minced garlic
• 1/3 c. bourbon
• 2 cups chicken stock
• 1/2 cup orange juice
• 2 Tbsp. soy sauce
• 1 Tbsp. dark miso (I used white miso)
• 8 ounces shitake mushrooms, stems discarded, thinly sliced
• cooked rice, to serve

Preparation

Step 1

In a lg. bowl, mix together the flour, salt,cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium heat, heat the oil until it simmers. Add the chicken and cook, turning once, until golden on both sides, 8-10 minutes. Transfer the chicken to a pjaper towel lined plate and set aside.
Pour off al but 2 Tbsp. oil from the pot. ( you won't have much oil if you use skinless pieces.) Reduce the heat to medium-low and add the onions. Cook, stirring occasionally, until sofened and golden, 12-15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquic has evaporated.
Stir in the chicken stock, orange juice, soy sauce and miso, bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10-15 minutes longer. Serve over rice.