You can’t say that we don’t look out for you. 

Food is great, but let’s be honest, company makes the night.  

Enter Renegade Kitchen Date Night.

We’re gonna take this time right here to provide you with a complete meal, start to finish, not just stand alone recipes.

Date Night 1:
Miso Mushroom Stuffed Chicken Legs with Chili Glazed Bok Choy

So make some calls.
Get in the kitchen.
And bring it on home for Renegade Kitchen Date Night.

Let us know how it ends.

(we won’t wait up)


This recipe is in three parts, the miso mushroom paste, the chicken legs, and the bok choy.  This miso mushroom paste can be made up to two days in advance and refrigerated until needed.  This meal will serve six people, if you’ve only got one coming for the date stick the rest in the freezer!

Miso Mushroom Chicken Legs

This recipe is in three parts, the miso mushroom paste, the chicken legs, and the bok choy.  This miso mushroom paste can be made up to two days in advance and refrigerated until needed.  This meal will serve six people, if you’ve only got one coming for the date stick the rest in the freezer!

Miso Mushroom Paste

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion (~1lb.), Thinly Sliced
  • 2 1/2 cups Chopped Oyster Mushrooms
  • 4 Garlic Cloves, Chopped
  • 2 Scallions, Chopped (~1/2 cup, using both green and white parts)
  • 2 tablespoons Dark Miso
  • 2 tablespoons Mirin
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Tamari (GF Soy Sauce!)
  • Ground Pepper to Taste

Get Busy

  1. Heat the olive oil in a medium saucepan.
  2. Add the sliced onions and cook over medium heat to caramelize.  This
    will take a while and is more than worth the effort.  It should reduce
    by at least half.  Stir and cook, stir and cook, stir and cook.  Until brown and gooey.  AND DELICIOUS.
  3. Add the mushrooms, garlic and scallions and cook for ten minutes.
  4. Stir in the miso, mirin, sesame oil, tamari and ground pepper.  Allow
    this whole mixture to cook for at least 15 minutes over low heat.  The
    longer you let it simmer the better it will taste.  Patience is rewarded.
  5. Set aside 6 tablespoons for the chicken legs.  Put the remainder in an
    airtight container and store in the freezer until needed for up to 3
    months.

Yield:~3/4 pint
Prep. Time: 30 minutes
Cooking Time: 1 hour

Stuffed Chicken Legs

  • 6 whole Chicken Legs (thigh and drumstick together)
  • 6 tablespoons Miso Mushroom Paste
  • Salt and Pepper
  • 4 tablespoons Olive Oil (separated, 2 and 2)

Get Busy

  1. Preheat your oven to 375 degrees
  2. Rinse the chicken legs under cold water and cut off any excess fat.
  3. Using your fingers, separate the skin from the meat, all the way down the drumstick.
  4. Take about 1 tablespoon of the miso mushroom paste and rub it under the
    skin of each leg, making sure to get it all the way down the drumstick
    and across the thigh.  Do this with all six legs.
  5. Sprinkle salt and pepper over the skin of each leg.
  6. Heat 2 tablespoons of the olive oil over medium-high heat in two separate oven-safe stainless steel pans.
  7. When the oil is rippling in both pans, use tongs to place three chicken legs skin side down in each pan.
  8. Sear for 3-5 minutes, or until the skin is golden brown and crisp.
  9. Flip the legs so they are facing skin side up and place both pans into the preheated oven.
  10. Cook for 25-30 minutes.
  11. Remove the pans from the oven.  Be very careful, the handles will be scalding hot!
  12. Remove the chicken from the pans and let them rest while you make the bok choy!
  13. Pour off all but one tablespoon of chicken fat in each pan and save the used pans to cook the bok choy.

Yield: 6 Chicken Legs
Prep. Time: ~15 minutes
Cooking Time: 25-30 minutes

Chili Glazed Bok Choy

  • 5 heads baby Bok Choy
  • 2 tablespoons Brown Rice Vinegar
  • 2 tablespoons Hot Pepper Sesame Oil

Get Busy

  1. Wash the bok choy.
  2. Slice the ends off carefully, removing as little as possible.
  3. Slice the bok choy lengthwise, reserving any stray pieces that don’t hold together into pretty pieces.
  4. Chop the stray pieces
  5. Set the pans used to cook the chicken legs over medium heat. BE CAREFUL THE HANDLES WILL STILL BE HOT.
  6. Add one tablespoon of both the rice vinegar and the hot sesame oil to
    each pan.  The fat and stuck on browned bits will bubble and give way.
    If it looks like they are terribly stuck, use more rice vinegar, one
    teaspoon at a time.
  7. Add the whole bok choy slices face down into the sauce cooking in the pans.
  8. Cook in batches for 4-5 minutes per side, or until glazed and brown.

Yield: ~6 servings
Prep. Time: 15 minutes (save time, wash and slice the bok choy while the chicken is in the oven!)
Cooking Time: 10-15 minutes