Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 1 tablespoon canola oil over medium-high heat and brown 1.5 kilograms bone-in, skin-on chicken thighs on all sides for 5-7 minutes, then remove chicken and set aside.

2. 2

   Add 300 grams sliced Andouille sausage to the same skillet and cook until browned, then remove sausage and set aside.

3. 3

   To the skillet, add 1 more tablespoon canola oil and sauté 1 large chopped yellow onion, 2 chopped stalks celery, and 1 large chopped green bell pepper for 8-10 minutes until softened.

4. 4

   Stir in 4 minced cloves garlic, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme, cooking for 1 minute until fragrant.

5. 5

   Whisk 60 grams red miso paste into 500 milliliters chicken broth until dissolved, then pour the mixture into the skillet, bringing it to a simmer.

6. 6

   Place the browned chicken thighs, Andouille sausage, 300 grams quartered small red potatoes, 2 large sliced carrots, and 1 bay leaf into a pre-soaked clay pot.

7. 7

   Pour the simmering miso-broth mixture over the ingredients in the clay pot, ensuring everything is submerged or coated.

8. 8

   Cover the clay pot and bake in a preheated 190°C oven for 1.5 to 2 hours, or until the chicken is tender and vegetables are cooked through, then garnish with 1/4 cup chopped fresh green onions before serving.