This is my first attempt so the recipe is still in the work. My inspiration is a video of Aaron & Claire : https://www.youtube.com/@AaronandClaire

Here's my take on it:

Shallots, garlic & mushrooms prep;

Chicken to the color I like, not cooked through at this stage. I put it in the oven until it hits 64°c at this point;

I deglaze with white wine and mirim;

Once the alchool evaporates completely I added some chicken stock and let it cook a bit. Then I set this prep aside.

At that point I added the shallots & garlic with some oil. After I while I set this batch aside too so that I could cook the mushrooms (I was not feeling like doing a lot of dishes today...):

Then I put the shallots, garlic and juices back to the pan and added whole cream to it:

That's when I add the miso ~2 large spoon of it. I take some sauce in a bowl and mix it well before putting it back in the pan. To avoid chunks of miso in the sauce.

Once the chicken reached 64°c it went back in to finish cooking until 66 / 68°c.

And for serving I like to pre-cut my chicken and put it in grandma's iron plate with the sauce.

It took about 1/2 hour to cook based on my pics timestamps :)