Miso-Butter Chicken and Gnocchi Recipe
Prep Time:
5 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 9 ounces gnocchi (store-bought or homemade)
  • 1 ½ teaspoons salt, plus more to taste
  • 1 ½ teaspoons ground black pepper, plus more to taste
  • ¼ cup flour
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 10-12 sage leaves
  • 6 tablespoons butter, divided
  • ¼ cup onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons white miso
  • ¼ cup mirin
  • 1 cup chicken broth
  • 1 teaspoon chili flakes
  • Shaved parmesan, for topping
Directions
  1. Bring a saucepan of water to boil. Add gnocchi and cook until soft. Drain and set aside.
  2. Sprinkle the salt, pepper, and flour evenly over the chicken thighs on all sides.
  3. Add olive oil to a skillet over medium heat. Once hot, add the sage leaves and fry until crispy and browned. Remove and set aside.
  4. Add the chicken to the skillet and sear on both sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  5. Add 3 tablespoons butter to the skillet and melt over medium heat. Add the onion and garlic and cook until fragrant, about 1 minute.
  6. Add the miso and stir to incorporate. Once incorporated, add the mirin and stir to combine.
  7. Add the chicken broth and stir, then bring to a simmer. Let cook until slightly thickened.
  8. Add remaining butter and stir until melted.
  9. Return the chicken and gnocchi to the skillet and coat with sauce. Simmer until chicken is cooked through, about 15-20 minutes.
  10. To serve, top the chicken with chili flakes, sage, and parmesan.