Miso Tomato Chicken Stew

• porsi: 4
• waktu aktif: 15 min
• total waktu: 1 hr 30 min

Bahan-bahan

1 onion

1 red bell pepper

2 Japanese or Chinese eggplants (11 oz, 300 g; I love them but you can reduce if you're not a big fan; Japanese eggplants are sweeter, more tender, have the thinnest skin, and become creamier when cooked)

1 russet potato

3 cloves garlic

5 sprigs parsley (for garnish)

1 (14-oz) can whole peeled or crushed tomato and juice

1½ lbs boneless, skinless chicken thighs

1 tsp Diamond Crystal kosher salt (for the chicken, to taste)

⅛ tsp freshly ground black pepper (for the chicken, to taste)

3 Tbsp all-purpose flour (plain flour) (for the chicken)

3 Tbsp extra virgin olive oil (divided; for cooking the chicken and onions)

3 Tbsp sake (you can substitute white wine or water)

1 cup water (optionally, you can use vegetable or chicken stock/broth; since miso varies in saltiness, first use half stock and half water so you don't oversalt the dish, then adjust the seasoning at the end of cooking)

3 Tbsp miso (miso varies in saltiness depending on the variety or brand; adjust the amount, to taste)

Petunjuk

Step 1 – Cut the vegetables. Slice the onion and red bell pepper into bite-size pieces, crush the garlic, and cut the eggplant into chunks using the rangiri Japanese cutting technique. Peel and cut the potato into chunks and soak in water.

Step 2 – Cut the chicken and coat with flour. Trim the fat, cut the chicken into large pieces, and season with salt and pepper. Then, dredge with all-purpose flour.

Step 3 – Sear the chicken. Use a large frying pan (I use a carbon steel pan) over medium-high heat to sear the meat on one side, cooking in batches to avoid overcrowding the pan. When a beautiful crust forms, flip to sear the other side. Remove the chicken to a tray or plate.

Step 4 – Add the onion and deglaze the pan. Cooking the onion slices will help deglaze some of the caramelized brown bits (fond) on the bottom of the pan from cooking the chicken. Add a splash of sake and loosen the rest with a spatula.

Step 5 – Simmer the stew in a Dutch oven for 45 minutes. Add all the ingredients to a heavy-bottomed pot except for the potatoes, miso, and parsley. It will seem like a lot of vegetables at first, but they will sweat and release moisture as they cook. Eventually, the veggies will shrink and create enough liquid to cover the ingredients.

Step 6 – Add the miso and potatoes and gently simmer for 15–20 minutes. Dissolve the miso in a ladleful of hot broth before releasing it to the stew.

Step 7 – Serve! Check that the potato is cooked. When a skewer goes through easily, it’s done! Garnish with chopped parsley and enjoy.

Catatan

• Adapted for instant pot--everything except miso and garnish, 15 min and quick release

• Seitan subbed for chicken, prepped exact same way

• Could've used more veg--carrots and celery?

• Used western eggplant, just cubed