Best 2 Clay Pot Miso Chicken Recipes

Tantalize your taste buds with our delectable Clay Pot Miso Chicken recipe, a harmonious blend of savory and umami flavors. This traditional Japanese dish, known as "Dori Miso Nabe," is a soul-warming and nutritious one-pot meal perfect for cozy dinners. The chicken, succulent and tender, is lovingly simmered in a rich and flavorful miso broth infused with an array of aromatic ingredients. Alongside the chicken, an assortment of vegetables adds vibrant colors and textures, creating a symphony of flavors in every bite.

Discover variations of this classic recipe, including a Vegan Clay Pot Miso Soup brimming with hearty vegetables and a flavorful miso broth, and a Clay Pot Chicken Miso Ramen, a delightful fusion of Japanese and Chinese cuisine. Each recipe offers its own unique twist on the classic, catering to diverse dietary preferences and culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

CLAY POT CHICKEN

Clay Pot Chicken image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

Steps:

Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

MISO CHICKEN

Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

Tips:

Choosing the Right Clay Pot: Select a clay pot that is large enough to accommodate the chicken and other ingredients comfortably. A 2-3 quart pot is a good size for a family of four.
Preparing the Chicken: Rinse the chicken thoroughly and pat dry. If desired, you can remove the skin and bones for a healthier option.
Marinating the Chicken: Marinating the chicken in the miso mixture for at least 30 minutes, or up to overnight, will help infuse it with flavor. You can also add other ingredients to the marinade, such as ginger, garlic, or soy sauce.
Cooking the Chicken: Place the chicken and marinade in the clay pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through.
Adding Vegetables: If desired, you can add vegetables to the clay pot during the last 15-20 minutes of cooking. Some good options include broccoli, carrots, potatoes, and bok choy.

Conclusion:

Clay pot miso chicken is a delicious and healthy dish that is easy to make. By following these tips, you can create a flavorful and satisfying meal that your family and friends will love. Serve the chicken with rice or noodles, and enjoy the delicious flavors of this traditional Japanese dish.