- Browning the hen first provides the pores and skin a crisp, golden crust whereas locking in taste.
- The maple syrup, miso, and soy sauce create a sweet-savory glaze that balances richness with umami.
- Ready in half-hour, this one-pan dinner is made for busy weeknights.
This dish is an irresistible mixture of crispy hen thighs and a shiny, sweet-savory glaze, utilizing versatile pantry staples for a weeknight dinner. It begins with bone-in, skin-on hen thighs, pan-seared till the pores and skin turns golden and crisp. The rendered drippings make a flavorful base for the sauce. Sautéing garlic and aromatic contemporary ginger within the drippings opens them up and provides the sauce depth. The wealthy, toasty sweetness of maple syrup enhances the savory, nutty umami of white miso, whereas soy sauce provides a touch of extra complexity. As the juicy thighs end within the oven, the sauce concentrates and transforms right into a luscious glaze.
Even with a brief ingredient checklist, this dish has loads of depth and dimension. Balancing candy maple syrup with savory miso and soy sauce, plus a touch of apple cider vinegar for brightness earlier than serving, builds nuance in little time.
Because this goes from stovetop to oven, select a heavy, oven-safe skillet so the pores and skin renders evenly and the sauce reduces with out scorching. For extra-crispy hen thighs, be certain to not crowd the pan and work in batches if wanted so the hen sears moderately than steams. Start pores and skin aspect down in a chilly skillet to encourage gradual rendering and stop shrinkage. Spoon off extra fats because it collects; you need sizzle, not pooling. Let the thighs sear undisturbed till they launch simply. Finish to 170°F, relaxation 5 minutes, then glaze and garnish with scallions and sesame seeds.
How to pan sear hen thighs for crispy pores and skin
To give hen thighs a crispy pores and skin in a pan, begin with bone-in, skin-on hen thighs as a result of they’ve the next fats content material and retain extra moisture than boneless, skinless hen items.
Before searing, first pat the hen thighs fully dry with paper towels, then season; eradicating extra moisture helps browning, although this step isn’t strictly needed. Set a chilly cast-iron skillet over medium warmth, putting thighs pores and skin aspect down and beginning them from chilly — gradual heating minimizes shrinkage and promotes even rendering. Though it’s tempting to fuss with the hen, let it sear with out shifting till the pores and skin is golden and crisp. Use a thermometer to observe meat temperature, aiming for 165°F on the thickest level to make sure juiciness.
What to serve with maple-miso hen
This recipe leans on just a few Asian pantry staples. Steamed jasmine rice provides bulk and catches the shiny sauce. Sides may rely upon the season: Quick accompaniments like crisp cucumber salad or cabbage slaw are nice in summer season, whereas roasted broccoli or stir-fried bok choy go well with winter. To make the meal heartier, soba or different noodles work properly. For extra brightness, a small condiment like pickled ginger works wonders. Leftovers shred properly for rice bowls or lettuce wraps.
Notes from the Food & Wine Test Kitchen
- Rotate the pan whereas searing your hen in your skillet to advertise even browning.
- Substitute white wine vinegar or rice wine vinegar for apple cider vinegar.
- White miso has a extra delicate umami than different varieties. Try this recipe with pink miso for a deeper, bolder savoriness.
This recipe was developed by Julia Levy; the textual content was written by Andee Gosnell.
