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Need a simple but tasty dinner? This One-Pan Miso Butter Chicken & Cabbage hits the spot. Juicy chicken thighs cook with cabbage in a tasty miso butter mix that'll make your taste buds happy.
WHAT YOU'LL NEED
- Butter: 2 tablespoons unsalted, room temperature so it blends smoothly with other sauce ingredients.
- Yellow Onion: 1 medium, cut into thin slices for sweet, mellow flavor.
- Green Cabbage: 1 1/2 pounds (roughly 1 small head), sliced into wedges for roasting.
- Garlic: 4 large cloves, sliced thin to release their warm, pungent flavor.
- White Miso Paste: 1/4 cup, adding that deep, savory taste everyone loves.
- Honey: 1 tablespoon, bringing just enough sweetness to counter the salty miso.
- Salt & Pepper: 3/4 teaspoon kosher salt and 1 teaspoon black pepper, for basic seasoning that brings everything together.
- Chicken Thighs: 4 bone-in, skin-on pieces (about 2 pounds), giving you juicy meat with crispy skin.
- Olive Oil: 1 tablespoon plus 1 1/2 teaspoons, used for cooking the chicken to golden perfection.
- White Wine: 1/2 cup dry variety, like sauvignon blanc, to scrape up tasty bits and add brightness.
- Soy Sauce: 1/3 cup low-sodium, for extra depth and saltiness without going overboard.
- Fresh Cilantro or Chives: Chopped, sprinkled on top for color and fresh flavor.
COOKING STEPS
- Step 1:
- Let 2 tablespoons of unsalted butter sit out until soft.
- Step 2:
- Get your oven hot at 375°F with a rack right in the middle.
- Step 3:
- Slice your onion thinly. Cut cabbage into wedges, then into 1/2-inch pieces. Slice up the garlic thinly too.
- Step 4:
- Mix your soft butter with miso paste, honey, kosher salt, and black pepper until smooth.
- Step 5:
- Dry off chicken thighs with paper towels. Rub 1/4 cup of your miso butter mix all over them.
- Step 6:
- Warm the olive oil in a big Dutch oven over medium heat. Cook chicken skin-down first for 4 minutes until brown. Flip and cook 2 more minutes. Put chicken aside.
- Step 7:
- Throw onion in the pot and cook till golden. Add cabbage and cook until it shrinks halfway. Toss in garlic and the rest of your miso mix.
- Step 8:
- Add wine and soy sauce, scraping the bottom for tasty bits. Let it bubble for 2 minutes to cook off the alcohol.
- Step 9:
- Put chicken back in, skin facing up. Bake for 30 minutes until chicken's done and cabbage turns soft.
- Step 10:
- Sprinkle with chopped cilantro or chives before you dig in.
Keeping and Serving Ideas
- Pair with plain rice or crusty bread to soak up all that yummy sauce.
- Keep any extras in a sealed container up to 3 days in the fridge.
- Warm leftovers in a 350°F oven for 10-15 minutes until hot.
Advice from Top Chefs
- David Chang says quality white miso makes all the difference in flavor depth.
- Jamie Oliver thinks letting chicken sit for a bit after cooking makes it juicier.
- Gordon Ramsay prefers cooking in a heavy Dutch oven for better heat across the pan.
MIX IT UP
- Try Brussels sprouts or bok choy instead of cabbage.
- Toss in some red pepper flakes if you want heat.
- Switch to chicken breasts if you prefer white meat.