A popular recipe with my family and friends. I like to use boneless, skinless chicken thighs in this recipe because I prefer them but chicken breast works well too.
I always keep a few bottles of the Naam’s Miso Gravy in my pantry. If you haven’t tried miso gravy before, you must. It’s packed with flavor and so delicious on roasted veggies, salmon, oven fries and makes a fantastic cooking sauce for chicken.
If you’re feeling fancy, add in some assorted wild mushrooms!
Serve with mashed potatoes, rice or soft polenta and your favourite veggies. Perfect fall meal!
Miso Chicken and Mushrooms
- 10-12 chicken thighs boneless and skinless
- 3 tbsp olive oil
- 1 large onion sliced
- 2 cups mushrooms sliced
- 2 tbsp flour
- 1 bottle Miso Gravy I use Naam's
- 3 tbsp parsley chopped (optional)
- salt and pepper to taste
- Preheat oven to 350 degrees.Working in batches, sear chicken thighs on both sides in olive oil over high heat (don’t cook through). Season with salt and pepper. Set aside. In a medium sized Dutch oven, lightly sauté onions and mushrooms in olive oil over medium heat. Turn off heat and add flour. Using a wooden spoon, stir to incorporate the flour into the mushroom mix.Lay chicken thighs on top of mushroom mix. Pour the bottle of miso gravy over top and bake in oven for 35-40 minutes, stirring once halfway through. Enjoy!