This One-Pan Miso Butter Chicken & Cabbage brings together tender chicken thighs, caramelized cabbage, and a rich miso butter sauce for a meal that’s full of flavour and easy to clean up. The perfect balance of savoury and sweet, with a hint of umami, this dish is simple yet irresistible. Pop it all in the oven and let the magic happen!
One-Pan Miso Butter Chicken & Cabbage
2 Tbsp unsalted butter
1 medium yellow onion
1 1/2 lbs green cabbage (1 small or 1/2 medium)
4 large cloves garlic
1/4 cup white miso paste
1 Tbsp honey
3/4 tsp kosher salt
1 tsp freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 lbs total)
1 Tbsp plus 1 1/2 tsp olive oil
1/2 cup dry white wine, such as sauvignon blanc
1/3 cup low-sodium soy sauce
Finely chopped fresh cilantro or chives, for garnish
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Place butter in a small bowl & let sit at room temperature until softened. Heat the oven to 375˚F. Halve & thinly slice onion. Cut cabbage through the core into wedges about 2-inches wide. Cut out the core, then cut the remaining cabbage into 1/2-inch thick slices (about 8 cups). Thinly slice garlic cloves. Add miso paste, honey, salt, & pepper to the bowl of butter, mix until combined.
Pat chicken dry with paper towels. Spread the miso mixture all over the chicken thighs. Heat olive oil in oven, medium heat until shimmering. Add the chicken skin side-down & cook undisturbed until the skin is browned & caramelized, about 4 mins. Flip chicken & continue to cook until the second side is golden brown, about 2 mins more. Using tongs, transfer the chicken to a plate skin-side up (they will not be cooked through at this point).
Add onion to the fat in the pot & cook for about 1 min. Add the cabbage & cook until the cabbage is golden brown in spots & wilted by half, about 7 mins. Add garlic & remaining miso mixture & cook for about 1 min. Add wine & soy sauce. Cook, scraping up any browned bits from the bottom of the pot, until the smell of alcohol burns off, about 2 mins. Turn off heat.
Return chicken to pot skin-side up, placing them on top of the cabbage; pour in any accumulated juices on the plate. Transfer pot to oven, bake until chicken is cooked through & cabbage is wilted by half, about 30 mins. Finely chop fresh cilantro leaves or fresh chives for garnish. Sprinkle over the chicken & cabbage before serving.
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www.thekitchn.com/one-pan-miso-butter-chicken-and-cabbage-recipe-23428947