Lunch

Pan-Roasted Chicken Thigh with Miso-Brown Butter, Charred Broccolini & Crispy Shallot Rice

Name: Pan-Roasted Chicken Thigh with Miso-Brown Butter, Charred Broccolini & Crispy Shallot Rice
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (220g each); kosher salt; freshly ground black pepper; 1/2 tbsp neutral oil; 250ml chicken stock; 200g Japanese short-grain rice; 350ml water; 1 tsp fine sea salt (for rice cooking water); 3 medium shallots, thinly sliced; 2 tbsp neutral oil (for shallot frying); 1/2 tsp fleur de sel (for rice finish); 300g broccolini, halved lengthwise; 1/2 tsp kosher salt (for broccolini); 1/4 tsp black pepper (for broccolini); 1 tbsp miso (white or red blend); 40g unsalted butter, cubed; 1 tsp fresh lemon juice; 1/4 tsp soy sauce; 1 small garlic clove, minced; 1/2 tsp fresh thyme leaves

A thick-cut chicken thigh, skin-on, seared aggressively until the skin is mahogany-crisp, then finished in a sophisticated miso-brown butter emulsion with nutty aromatics. Served alongside charred broccolini and a labor-intensive crispy shallot rice infused with toasted rice oil and fleur de sel.

1109calper serving 49gprotein 103gcarbs 56gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this