1-2 hours4 servingsAmerican

Miso and Bourbon Smothered Chicken

By Chistopher Kimball

4 servings

1-2 hours

Medium

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Total Time: 1-2 hours

Cooking Technique: Pressure Cook, Sauté, Slow Cook

Cuisine: American

Yield: 4 servings

Ingredients

3 tbsp soy sauce
2 tbsp white miso
1/2 cup orange juice
2 tbsp grapeseed or other neutral oil
2 medium yellow onions
8 oz shiitake mushrooms
5 medium garlic cloves
2/3 cup bourbon
3 lb bone-in
2 tbsp cornstarch
2 tbsp tahini
Kosher salt and ground black pepper
3 scallions

This is our Instant Pot spin on a recipe in “Smoke and Pickles” by chef Edward Lee. Smothered dishes are all about the gravy. In this version, bone-in chicken thighs get sauced with a shiitake mushroom–laced combination of umami-rich soy sauce and miso, woodsy bourbon and sweet-tangy orange juice. Tahini is optional, but it makes a silky-smooth, lightly creamy sauce, and its nutty, slightly bitter ﬂavor works well with the other ingredients. Serve with steamed Asian rice or light, ﬂuffy biscuits.

Don’t forget to trim the stems from the mushrooms. Shiitake stems are tough and fibrous. Extended pressure cooking can render them tender enough to eat, but the cooking time in this recipe is too brief.

INSTRUCTIONS

START: In a small bowl, whisk the soy sauce and miso until smooth, then whisk in the orange juice; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onions and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the mushrooms and garlic, then continue to cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the bourbon and cook, scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Stir in the miso mixture and 1 cup water, then nestle the chicken, skin side down, in an even layer, slightly overlapping the pieces if needed.
Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes. When pressure cooking is complete, allow the pressure to release naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

--OR--

Slow: With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 4 to 5 hours; the chicken is done when a skewer inserted into the largest thigh meets no resistance. Press Cancel, then carefully open the pot.
FINISH: Using tongs, transfer the chicken to a serving dish and tent with foil. In a small bowl, whisk the cornstarch and about 1/3 cup of the cooking liquid until smooth, then stir the mixture into the pot. Select More/High Sauté and bring to a simmer, stirring constantly, then cook until the sauce is thickened, 2 to 3 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing. Stir in the tahini, if using. Taste and season with salt and pepper. Pour the sauce over the chicken and top with the scallions.

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About the chef

Christopher Kimball

Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.

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