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.
4(1 lb)bone-in, skin-on chicken thighs(rinsed and pat dry)
2tbsp.SHIO KOJI
2clovesgarlic(minced/crushed)
1tbsp.all-purpose flour
1tsp.paprika
½tsp.dried rosemary( or 1 tbsp. fresh rosemary)
½tsp.dried oregano( or 1 tbsp. fresh oregano)
1tbsp.olive oil
1thin carrotcut into 2 inch thick slices
½large onioncut into 4 wedges
1cupchicken broth
¼cupdry white wine
1lbsmall red potatoes
Instructions
Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes.
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.
Product used in this recipe
Shio Koji 20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
