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Pat the chicken dry and season with salt and pepper. Heat a bit of oil in a heavy bottomed pot over medium-high until hot and shimmery. Add the chicken to the pan skin side down. Brown deeply, 5-6 minutes and then transfer to a plate.
Turn the heat to medium and if there is a lot of fat that has rendered out, remove it until you have about a tablespoon of oil left. Add the onion, ginger and garlic to the pot and cook until slightly soft, 5 minutes. Add the mushrooms and cook.
Turn the heat up to medium-high and add the water and miso, being sure to scrape up all the brown bits. When the brown bits are dissolved and the miso is smooth, add the coconut milk. Bring to a gentle simmer, add the chicken and cover. Cook until the chicken is cooked through and can be easily pulled apart with a fork, about 30-40 minutes.
Taste, season with salt and pepper if needed and enjoy with green onions and crushed red peppers (if using).
Note: If you want to make this recipe cook up even more quickly, just cut the chicken into bite-size pieces. Not only will they cook faster, but when it’s time to eat, everything is already bite-sized, which means the trip from your bowl to your mouth is that much more quick! If you do opt to go the bite-size route, reduce the simmering time down to 20 minutes.