Fri, 13 February 2026
Jack’s Slow-Cooked Hearty Chicken & Miso Casserole
Red wine, rich umami miso, and slow cooking come together to create something deeply satisfying and quietly moreish.
Serves 4
Ingredients:
• 1.6–1.8kg chicken, jointed into 6–8 pieces (or bone-in thighs and drumsticks)
• 2 tablespoons olive oil and/or butter
• 2 onions, peeled and roughly sliced
• 4 celery sticks, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 1 small pack of mushrooms, halved
• 4 cloves garlic, peeled and lightly crushed
• 2 tablespoons miso paste
• 1 tablespoon brown sugar
• 250ml red wine
• 400ml chicken stock
• 2 bay leaves
• 1 small sprig rosemary
• A small handful of chopped parsley
• Black pepper and sea salt
• A squeeze of lemon juice or a splash of red wine vinegar, to finish
Method
Preheat the oven to 160°
Season the chicken lightly with salt and black pepper. Heat the oil or butter in a large, heavy casserole over a moderate heat. Brown the chicken well on all sides, taking your time to get good color. Remove to a plate and set aside.
Add the onions, celery, carrots, and mushrooms to the pan. Cook together for about 5 minutes, stirring occasionally, until the vegetables begin to soften and take on a little colour. Add the garlic and cook briefly.
Stir in the miso paste and brown sugar, cook for a minute so they coat the vegetables. Pour in the red wine and let it bubble for a few minutes, reducing it slightly and scraping up all the sticky, flavorful bits from the base of the pan with a wooden spoon.
Return the chicken to the casserole. Add the stock, bay leaves, and rosemary. The liquid should come about halfway up the chicken.
Bring to a gentle simmer, then cover and place in the oven for at least 1 hour, ideally 1½ hours, until the chicken is tender. Alternatively, transfer to a slow cooker and cook on low for the day.
The finished casserole should be slightly thicker than a broth. If you prefer it richer, simmer uncovered on the hob for a further 5 minutes to reduce.
Finish with a squeeze of lemon juice or a splash of red wine vinegar and scatter with chopped parsley.
This is excellent spooned over mashed potatoes or steamed rice. A particular favorite of mine is serving it with buttered tagliatelle.
