Braised Herb Chicken with Shio Koji

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

• 1 lb bone-in, skin-on chicken thighs (roughly 4 pieces)
• ▢2 Tbsp shio koji (I used Hikari Miso 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 (5 cm) thick slices)
• ▢½ large onion (cut into 4 wedges)
• ▢1 cup chicken broth
• ▢¼ cup dry white wine
• ▢1 lb red potatoes (small)

INSTRUCTIONS

 

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

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

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