Chicken and mushrooms is a classic combination. It’s one of my favorites. I saw this recipe in a Milk Street magazine and had to try it. It’s pretty good, very full of umami flavor, which was probably my generous hand with the miso. I served it with white rice, I’m sure there are other good combinations to pair it with.
0.5c mirin
6T white miso
2T soy sauce (I, as always, substituted gluten-free tamari)
1T finely grated ginger
0.5t ground black pepper
3lbs bone-in skin-on chicken thighs
1lb cremini mushrooms, trimmed & quartered
1 bunch scallions, cut into 2″ lengths, whites and greens separated
1T unseasoned rice vinegar
Mist a foil-lined baking sheet with cooking spray. (I skipped the foil for environmental reasons and scrubbed for awhile to get the pan clean, just FYI). In a large bowl, whisk the mirin, miso, soy sauce, ginger, and pepper. Cut two parallel slashes on each chicken thigh, slicing down to the bone. Add to miso mixture, and turn to coat, working the mixture into the slashes. Place skin-side up on baking sheet.
Add mushrooms and scallion whites to now-empty bowl; toss to coat. Add to the baking sheet, scattering around the chicken. Roast on the middle rack at 450F until everything is well-browned and the chicken thighs reach 175F, 30-40 minutes.
Transfer chicken to serving platter and spoon mushroom mixture over it. Sprinkle with the scallion greens. Pour pan juices into a bowl; skim fat & add rice vinegar. Mix, taste, season with pepper to taste. Serve with the chicken.