Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the palate.

Braised Herb Chicken with Shio Koji

INGREDIENTS

• 4 bone-in, skin-on chicken thighs (1 lb)
• 2 Tbsp Shio Koji (or use 1 tsp kosher salt, but it will be missing amazing umami that comes from koji)
• 2 cloves garlic (minced/crushed)
• 1 Tbsp all-purpose flour (plain flour)
• 1 tsp paprika
• ½ tsp dried rosemary (or 1 Tbsp fresh rosemary)
• ½ tsp dried oregano (or 1 Tbsp fresh oregano)
• 1 Tbsp extra virgin olive oil
• 1 carrot (cut into 2 inch thick slices)
• ½ large onion (cut into 4 wedges)
• 1 cup chicken broth
• ¼ cup dry white wine
• 1 lb red potatoes (small)

INSTRUCTIONS

1. Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes (See Notes).
2. Add flour, paprika and herbs to the bag and shake to coat.
3. Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
4. Cook 3 minutes on each side or until lightly brown.
5. Add carrot and onion and cook for 2-3 minutes, stirring constantly.
6. Add broth, wine, and potatoes and bring to a boil.
7. Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender.

RECIPE NOTES

Marinate: You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!

https://www.justonecookbook.com/braised-herb-chicken-with-shio-koji/