Soy & Cider-Braised Chicken with Glazed Sweet Potatoes Content

This one-pot dinner makes use of the savory superpowers of our Momofuku Soy Sauce and Savory Seasoned Salt. They balance the tart flavors of the Basque cider, creating an easy but flavorful fall-off-the-bone chicken dinner. If you aren’t a fan of sweet potatoes, sub in Idaho potatoes or even a can of chickpeas.

—

Heat oven to 350°F.

Season chicken with a generous portion of Momofuku Savory Seasoned Salt (about 1 teaspoon) and let sit at room temperature for 30 minutes.

Place a large braiser or dutch oven on the stove over medium high heat and add chicken skin side-down while the pan is still cold. Cook for 12 minutes, until the chicken skin easily releases from the pan and the skin is deeply browned. (You don’t need to heat or oil your pan in advance—the chicken will release fat as the pan heats and by the time it’s appropriately brown, it should easily release from the pan. It will not release before.) Turn chicken and brown the other side for another 4–5 minutes, then remove from the pan and set aside.

Pour out all but 1 tablespoon of the chicken fat. Add sliced shallots, jalapenos, and crushed garlic cloves and stir over medium heat for about 5 minutes, until shallots are softened. Increase heat to high, then deglaze the pan with the Basque cider, scraping up all the browned bits. Add Momofuku Soy Sauce, chicken broth, and white sweet potatoes. Nestle chicken back within the sweet potatoes and bring to a boil. Grate the zest of half of the lemon over the chicken.

When the mixture comes to a boil, cover and braise in the oven for 40 minutes.

Remove from the oven, uncover, and boil on the stove for about 10–15 minutes, stirring slightly to ensure the bottom isn’t sticking, until the sauce has reduced and thickened. Serve with sliced lemon and top with herbs, if desired.