This chicken with miso milk from chef Masako Morishita of Maxwell Park in Washington, DC, is inspired by the comfort foods she grew up with in her native Japan. Brent Kroll, sommelier and owner of the wine bar, recommends enjoying with a 2019 Quinta de Cabriz, Encruzado Reserve, Dao, Portugal. “Texture is so important here and this is the white Burgundy of Portugal. A ton of value and this will layer in some nutty and baking spice flavors to the dish.”
2 medium to large skin-on chicken breasts
2 tablespoons olive oil, divided
1 1/4 cups sake, white wine, or water
½ onion, sliced
5 cloves garlic, grated
½ teaspoon dried chili flakes
1 ounce butter
1 1/4 cup milk
2-2 ½ tablespoons Red or Awase miso (depends on how salty your miso is)
Ground black pepper
Greens of choice (such as spinach) plus herbs like parsley or cilantro
- Rub chicken breast with salt.
- Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add chicken skin-side down, and cook until just browned, then flip the chicken pieces.
- To the pan, add the sake (or white wine or water) and cover with a lid. Allow chicken to steam for about 3 minutes. Transfer chicken to a plate.
- In the same pan, add remaining tablespoon olive oil and onion and cook until tender and lightly colored. Add garlic and dried chili flakes, and sauté until well combined.
- Add butter and milk to the pan, and reduce heat to medium-low. Simmer for 2 minutes, stirring every once in a while. Do not let liquid boil.
- Turn off heat and add miso in 3 evenly divided portions, stirring well between each addition. Make sure there are no chunks of miso in the sauce.
- Season chicken with salt and pepper and nestle into the pan, stirring to coat with sauce. Simmer uncovered for a few minutes.
- Add greens of choice to the pan and mix well to combine. Garnish with herbs.
- Created by Masako Morishita of Maxwell Park, Washington, DC