Crispy Chicken Thigh with Miso-Glazed Carrots and Potato Gratin

Ilan says: “Treat a woman to this sweet syrupy glaze and in no time she’ll have a craving for your savory glaze.”

PUT 1 skinned, sliced Idaho potato in a pot, COVER with cup heavy cream, 1 sprig of thyme, and salt to taste. BRING to a simmer, COOK until potato is tender. POUR mixture into small casserole dish. BAKE at 350 degrees until golden. COMBINE cup chicken broth, 2 tbs. miso paste, 2 tbs. brown sugar in a pot. WHISK until homogenous. ADD cup sliced carrots, BRING to a simmer. COOK until carrots are tender. Season 1 boneless chicken thigh with salt and pepper, PLACE skin side down in medium-heat pan. When golden brown and mostly done FLIP for last minute of cooking.

Olivia Munn says: “There’s no fried food?! You need to feed a girl fried food and carbs, like, ‘You’re so thin, eat more carbs and fried foods!’ You won’t get laid with this.” Home // ENTERTAINMENT // FEATURES // Chef Ilan Hall Cooks For Olivia Munn // Crispy Chicken Thigh