Pan-Roasted Chicken with White Miso Dulce de Leche by Chef Zach Meloy
Pan-Roasted Chicken with White Miso Dulce de Leche
1 red onion, ½ inch sliced rings
salt , to season
Pepper, to season
1 can, sweetened condensed milk
¼ cup, dulce de leche *(make ahead using sweetened condensed milk, do this the morning before preparing this recipe for dinner)
1 T, white miso paste
1 T, rice wine vinegar
2 chicken breast, skin on
1 carrot, peeled and thinly sliced
1 tsp, rice wine vinegar
2 tsp, honey
Prepare the onion by removing the top and root end of the onion with a chef knife. Gently score the side of the onion to remove the outer papery skin. Slice into ½ inch rings and set aside.
Heat a large cast iron on medium high heat. While cast iron is heating, season each side of the onions with salt and pepper. Once the cast iron is hot add enough canola oil to lightly cover the bottom of the pan. Gently place the onions in the pan and sear on each side until blackened.
*In a medium sized saucepot, submerge a can of sweetened condensed milk in a gently simmering water. Simmer for 5 hours. After 5 hours use tongs to remove the can from the pot and place into an ice bath to cool.
Once your dulce de leche is cooled, add ¼ cup of the dulce de leche to a bowl with white miso paste, and rice wine vinegar. Mix together and set aside for glazing the chicken.
Once the onions have been blackened on both sides, remove the onions from the pan and place onto a serving platter. In the same cast iron you will cook your chicken breasts.
Season each chicken breast with salt and pepper. Gently lay each chicken breast into the pan skin side down. If you need to add more canola oil to prevent sticking please do so!
While the chicken is cooking, peel one large carrot and then slice on a mandolin for paper thin consistency. Place the carrot slices into a bowl and season the carrots with salt, pepper, rice wine vinegar, and honey.
Flip the chicken over to continue cooking the other side. Using a pastry brush or spoon Spread the white miso dulce glaze on the crispy chicken skin.
Once the chicken is almost done cooking, flip the chicken back over to caramelize the glaze on the skin.
Remove the chicken from the pan and rest on a cutting board for 5 minutes. After 5 minutes slice the chicken and plate over the charred onions, finish with the crunch honey carrot.