1 Preheat the oven to 180°C. Heat half of the olive oil in a large ovenproof saucepan over high heat. Cook the chicken, in 2 batches, stirring for 2–3 minutes, or until browned. Remove the chicken and set aside.
2 Add remaining oil to pan and return to a medium heat. Cook the leek, celery and the carrot, stirring, for 6–7 minutes, or until light golden. Add the ginger and garlic. Cook vegetables, stirring, for 1 minute, or until fragrant.
3 Return the chicken to pan. Stir in miso paste until well combined. Add soy sauce, mirin and 1¼ cups of water, and bring to the boil. Cover the saucepan and place in preheated oven for 45 minutes, or until chicken is tender.
4 Meanwhile, microwave, steam or boil the edamame beans until just tender; drain. Stir edamame into the chicken.
5 Serve the braised chicken with steamed broccolini and rice.