Miso Butter Chicken Dish (Print Version)

# Ingredients:

01 - 1 tablespoon honey.
02 - 1/3 cup low-sodium soy sauce.
03 - 4 bone-in, skin-on chicken thighs (about 2 pounds).
04 - 1/4 cup white miso paste.
05 - Finely chopped fresh cilantro or chives for sprinkling.
06 - 4 large garlic cloves, sliced thin.
07 - 1 tablespoon plus 1 1/2 teaspoons olive oil.
08 - 2 tablespoons unsalted butter.
09 - 1 medium yellow onion.
10 - 3/4 teaspoon kosher salt.
11 - 1/2 cup dry white wine, like sauvignon blanc.
12 - 1 teaspoon freshly ground black pepper.
13 - 1 1/2 pounds of green cabbage (1 small or 1/2 medium head).

# Instructions:

01 - Let the butter sit out in a small dish to soften up.
02 - Set your oven to 375°F, with the rack positioned in the center of the oven.
03 - Slice the onion thin after halving it. Cut cabbage into chunks after quartering it through the core. Slice garlic thinly.
04 - Blend the softened butter with miso paste, honey, ground pepper, and salt in a small bowl until it becomes smooth.
05 - Dry the chicken thighs with paper towels, then slather 1/4 cup of the miso butter mixture onto them.
06 - On medium heat, warm the olive oil in a Dutch oven. Place the chicken skin-side down and cook until golden and crisp, about 4 minutes. Flip and cook another 2 minutes before setting it aside.
07 - Stir the onion in the same pot until it browns lightly, about a minute. Toss in the cabbage, stirring frequently, until it softens and caramelizes, roughly 7 minutes. Stir in the garlic with any leftover miso butter and cook until it smells amazing.
08 - Pour in soy sauce and white wine, scraping the bottom to mix in the browned bits. Let it simmer for about 2 minutes before switching off the heat.
09 - Place chicken on top of the cabbage, skin-side up. Move the pot to the oven and bake for 30 minutes, or until the chicken is completely cooked and cabbage is soft.
10 - Sprinkle cilantro or chives on top right before serving.

# Notes:

01 - For more flavor, let the chicken soak in the miso butter for a couple of hours beforehand.
02 - Serve with hot steamed rice to make the most of the sauce's flavor.

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