Cook The Book: Roast Chicken With Chunky Miso Sauce

Name: Cook The Book: Roast Chicken With Chunky Miso Sauce And Grapefruit Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra virgin olive oil; One 3-pound chicken, cut into pieces; Salt and freshly ground white pepper; 1 cup creme fraiche or sour cream; 1 tablespoon chunky miso, or use any miso; 1 tablespoon; or lime juice; 1 grapefruit, peeled and segmented between membranes, with juices reserved, and chopped into 1/2-inch cubes; 1 fresh red Thai chile, seeded and minced; 1 bunch frisee, leaves separated, washed, and dried; 1 tablespoon fresh lemon juice

Servings: persons

1/4 cup plus 1 tablespoon extra virgin olive oil
One 3-pound chicken, cut into pieces
Salt and freshly ground white pepper
1 cup creme fraiche or sour cream
1 tablespoon chunky miso, or use any miso
1 tablespoon
or lime juice
1 grapefruit, peeled and segmented between membranes, with juices reserved, and chopped into 1/2-inch cubes
1 fresh red Thai chile, seeded and minced
1 bunch frisee, leaves separated, washed, and dried
1 tablespoon fresh lemon juice

1
Preheat the oven to 450u00b0F.
2
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Sprinkle the chicken pieces with salt and white pepper and add to the skillet, skin side down. Cook until they are very brown on one side, about 10 minutes, then turn the chicken and transfer to the oven and cook until cooked through, about 10 minutes more.
3
Meanwhile, put the creme fraiche and miso in a saucepan over low heat. Whisk mixture together and warm gently; do not allow the mixture to boil. When bubbles begin forming around the edges, remove from the heat and whisk in the yuzu juice; set aside.
4
In a bowl, toss the grapefruit and its reserved juices with the chile and 2 tablespoons of the oil. In a separate bowl, toss the frisee with the lemon juice and remaining I tablespoon oil and season with salt.
5
Spoon the miso sauce into the bottom of four serving bowls. Center the chicken pieces on the sauce, then spoon the solids from the grapefruit mixture on top. Garnish with the frisee, drizzle on the remaining grape, fruit juice, and serve.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra virgin olive oil, One 3-pound chicken, cut into pieces, Salt and freshly ground white pepper, 1 cup creme fraiche or sour cream, and more.

Yes, Cook The Book: Roast Chicken With Chunky Miso Sauce And Grapefruit Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Roast Chicken With Chunky Miso Sauce And Grapefruit Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions