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1
Massage the chicken thighs with garlic powder, onion powder, a pinch of salt, black pepper, and olive oil, then set aside to marinate.
2
Thinly slice the mushrooms, finely chop the garlic, dice the shallot, and slice the green onions, keeping the whites and greens separate.
3
In a small bowl, mix together the miso, chicken bouillon powder, and mirin to make the sauce base.
4
Heat oil in a pan and sear the chicken skin-side down for about 2 minutes until golden, flip and cook another 4-5 minutes until fully cooked. Remove and set aside, keeping the resting juices.
5
In the same pan, sauté the garlic, shallot, and green onion whites for about 1 minute until fragrant.
6
Add the butter, mushrooms, and a pinch of salt, then stir-fry for about 5 minutes until the mushrooms turn golden.
7
Add the prepared miso sauce mixture and sauté for about 1 minute to release its aroma.
8
Pour in the heavy cream and stir well, then bring to a bubble, reduce heat to medium-low, and simmer for about 4-5 minutes.
9
Add the grated Parmigiano Reggiano and black pepper, simmer for another minute until well combined, and season with salt to taste.
10
Return the chicken to the pan, pour in the reserved resting juices, toss to coat the chicken evenly in the sauce, and garnish with green onion greens before serving.
PrimedTableBETA
