if i ever wrote a cookbook, it would probably be called 100 recipes of chicken thighs cooked in a skillet. they are cheap and impossible to overcook and i have an unfortunate addiction to crisped up chicken skin.
this version calls for a miso/mustard/butter/mirin glaze. i like to mandoline up some japanese sweet potatoes and nestle the thighs on top of the potatoes and roast them both until crispy. best paired with a really simple salad and a bracing vinaigrette.
miso mustard chicken skillet
3 bone-in, skin on chicken thighs, patted down with a paper towel
2tbsp of butter, melted
2tbsp of white miso paste
1tbsp of dijon mustard
2tsps of mirin
3 large japanese sweet potatoes, mandolined to about one centimeter thick
- pre-heat oven to 400 degrees
- in a bowl, combine miso, butter, mustard, and mirin with a whisk until combined
- in a skillet, arrange potatoes so they cover the entire bottom of the skillet, sprinkle olive oil sparingly
- nestle the chicken thighs on top of the potatoes. spoon and spread the miso mixture evenly across each thigh
- pop in the oven, roast for 40-45 minutes until the juices run clear, the skins are crispy, and the potatoes are cooked through