Cook The Book: Roast Chicken With Chunky Miso Sauce And Grapefruit Recipe

• 1/4 cup plus 1 tablespoon extra virgin olive oil
• One 3-pound chicken, cut into pieces
• Salt and freshly ground white pepper
• 1 cup creme fraiche or sour cream
• 1 tablespoon chunky miso, or use any miso
• 1 tablespoon
• or lime juice
• 1 grapefruit, peeled and segmented between membranes, with juices reserved, and chopped into 1/2-inch cubes
• 1 fresh red Thai chile, seeded and minced
• 1 bunch frisee, leaves separated, washed, and dried
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 450u0b0F.
2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Sprinkle the chicken pieces with salt and white pepper and add to the skillet, skin side down. Cook until they are very brown on one side, about 10 minutes, then turn the chicken and transfer to the oven and cook until cooked through, about 10 minutes more.
3. Meanwhile, put the creme fraiche and miso in a saucepan over low heat. Whisk mixture together and warm gently; do not allow the mixture to boil. When bubbles begin forming around the edges, remove from the heat and whisk in the yuzu juice; set aside.
4. In a bowl, toss the grapefruit and its reserved juices with the chile and 2 tablespoons of the oil. In a separate bowl, toss the frisee with the lemon juice and remaining I tablespoon oil and season with salt.
5. Spoon the miso sauce into the bottom of four serving bowls. Center the chicken pieces on the sauce, then spoon the solids from the grapefruit mixture on top. Garnish with the frisee, drizzle on the remaining grape, fruit juice, and serve.

extra virgin olive oil, chicken, salt, crueme fraueeche, chunky miso, lime juice, between membranes, fresh red thai chile, lemon juice

Taken from www.seriouseats.com/recipes/2007/11/cook-the-book-roast-chicken-with-chunky-miso-recipe.html (may not work)