Name: Clay-Pot Miso Chicken
Cook time: 45 min
Total time: 2 1/2 hr
Yield: Makes 8 generous (main course) servings
Ingredients: 16 chicken thighs with skin and bone (5 pounds); 1/2 cup dried wood ear mushrooms; 10 cups water, divided; About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces); 2 (c) stalks burdock root (sometimes called gobo) or salsify (optional); 1 teaspoon distilled white vinegar or fresh lemon juice; 3 tablespoons canola oil; 2 large onions, coarsely chopped; 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered; 3 tablespoons finely chopped peeled ginger; 3 tablespoons finely chopped garlic; 1 cup mirin (Japanese sweet rice wine); 1 cup white miso (also called shiro miso); 1/2 cup soy sauce; 1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups); Accompaniment: steamed Asian white rice; Garnish: chopped scallions

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Clay-Pot Miso ChickenMarcus Nilsson

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Cooks' note:

Clay-pot miso chicken, without mustard greens, improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, bring to a simmer over medium heat, gently stirring occasionally, then stir in mustard greens and simmer, covered, until greens are tender, about 5 minutes.

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