Miso-Soy Braised Chicken with Winter Earth Vegetables

By Marge Perry & David Bonom

With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.

  • Cuisine: Japanese
  • Course: Dinner

All you need for this recipe and more...


  • 1 tablespoon olive oil
  • 3 1/2 - 4 pound chicken, excess fat
  • removed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sesame oil
  • 2 tablespoons fresh ginger, minced
  • 6 garlic cloves, minced
  • 5 green onions, cut into 3/4-inch pieces
  • 2 cups low sodium chicken broth
  • 1/4 cup white miso
  • 2 tablespoons lower sodium soy sauce
  • 2 tablespoons aji mirin
  • 8 white mushrooms, quartered
  • 12 ounces sweet potato, peeled, cut into
  • 3/4-inch pieces
  • 1 medium white turnip, peeled, cut into
  • 3/4-inch pieces
  • 1 medium parsnip, peeled, cut into 1/2-
  • inch pieces


  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a 5-qt. Dutch oven over medium until very hot. Season the chicken with salt and pepper and add to the pan, breast side down. Cook until the chicken is browned all over, turning every 3 minutes, about 12 minutes total. Transfer the chicken to a plate.
  3. Heat the sesame oil and add the ginger, garlic and green onions