Braised Herb Chicken With Shio Koji

Name: Braised Herb Chicken With Shio Koji
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 (1 lb) bone-in, skin-on chicken thighs ((rinsed and pat dry)); 2 tbsp. SHIO KOJI; 2 cloves garlic ((minced/crushed)); 1 tbsp. all-purpose flour; 1 tsp. paprika; ½ tsp. dried rosemary (( or 1 tbsp. fresh rosemary)); ½ tsp. dried oregano (( or 1 tbsp. fresh oregano)); 1 tbsp. olive oil; 1 thin 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 small red potatoes

5 from 1 vote

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.

Recipe

Braised Herb Chicken With Shio Koji HikariMiso

Prep Time 10

Cook Time 40

Total Time 50

Servings 2

Ingredients

4 (1 lb) bone-in, skin-on chicken thighs (rinsed and pat dry)
2 tbsp. SHIO KOJI
2 cloves garlic (minced/crushed)
1 tbsp. all-purpose flour
1 tsp. paprika
½ tsp. dried rosemary ( or 1 tbsp. fresh rosemary)
½ tsp. dried oregano ( or 1 tbsp. fresh oregano)
1 tbsp. olive oil
1 thin 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 small 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

re sq 63473 Hikari Miso Shio Koji 20.40oz

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.

Check out Shio Koji
20.4 oz (580 g)

Recipe Creator

Namiko Hirasawa Chen

Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.