Braised Herb Chicken With Shio Koji
- 4 (1 lb) bone-in, skin-on chicken thighs (rinsed and pat dry)
- 2 tbsp. Hikari Miso 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
- 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
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.
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