Keto Chicken in Buttery Miso Sauce with Roasted Eggplant and Chives

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes, flipping halfway through, until golden and tender.

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   2. While the eggplant roasts, season the chicken thighs with the remaining salt, black pepper, and smoked paprika.

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   3. Heat a large oven-safe skillet or wide sauté pan over medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken for 4 to 5 minutes per side until well browned. Transfer the chicken to a plate.

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   4. Reduce to medium heat and add the remaining butter to the same pan. Stir in the garlic and cook for 30 seconds until fragrant but not browned.

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   5. Add the white miso and rice vinegar, stirring so the miso dissolves. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

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   6. Add the heavy cream and cook for 2 to 3 minutes over medium-low heat until the sauce is smooth and lightly thickened.

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   7. Return the chicken to the pan along with any accumulated juices. Cook for 6 to 8 minutes more over medium-low heat, spooning sauce over the chicken, until fully cooked through.

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   8. Fold the roasted eggplant into the skillet and gently coat it with some of the sauce without breaking it apart too much.

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   9. Turn off the heat and finish with fresh chives on top. Serve the chicken hot with the eggplant and plenty of buttery miso sauce.