White Miso & Onion-Garlic Sauce

Tonight dinner was composed of 3 parts:

-White long grain rice
-Pork and bean sprout stir fry
-Braised chicken thighs

According to my partner the bean sprout dish tasted ‘wholesome’; she promptly slid her share onto my plate. It seems the state of wholesomeness is diametrically opposed to that of savoury.

The chicken was defrosted yesterday & seemed a bit off; I have yet to learn respect for the Art of Freezing. A usefull skill that is often abused.

The sauce was delicious if not a tad too sweet for some. It also thickened too much. Cardinal rule: take it off the flame just before nappé otherwise it will become too thick by the time it reaches the table.

Salt
5 chicken thighs, skin removed
1 medium onion, small dice
1-2 cloves of garlic, chopped
4-6 T red wine
2-3 T white miso
1 T oyster sauce
3 to 4 T brown stock

1. Season chicken with salt.
2. Brown both sides of chicken; set aside.
3. Degrease pan except for small amount of grease.
4. Add onions, sauté briefly. Add garlic.
5. Continue sautéing until onions are slightly browned, take care not to burn the garlic and fond.
   
6. Deglaze pan by slowly adding red wine; reduce until almost dry (au sec).
7. Combine miso, oyster sauce and stock; add to pan.
8. Return chicken to pan (with any juice that may have run off).
9. Bring to a simmer and turn heat low. Partially cover and cook until done.
10. If sauce thickens too much while cooking add additional stock.