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Miso-Glazed Chicken with Mushrooms
50 minutes 30 minutes active
This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with the chicken as a sauce. Mirin is a sweetened rice wine used for cooking; look for it in the international aisle of the supermarket or in Asian grocery stores.
tablespoons white miso
01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray. In a large bowl, whisk together the mirin, miso, soy sauce, ginger and ½ teaspoon pepper.
Wow! Just Wow! Super easy, great for a weeknight, and absolutely delicious. I followed the recipe exactly, except I used skinless boneless thighs, because that I what I had defrosting when I found this recipe. I cannot imagine it being better with skin and bones and will always use boneless, skinless thighs. And cleanup is a breeze! My super picky husband devoured it, as did my son and I. Make extra! Also.. if your mushrooms are not that large... just halve them, rather than quarter them. (Quicker prep too!) A winner!
I've made this several times and it's great. I am cooking for some guests who cannot have alcoholic beverages, can anyone think of a tasty substitute for the Mirin?
This was delicious! I will certainly make it again